Fresh-Frozen Razor Clams Shell On
Fresh-Frozen Razor Clams Shell On
Razor clams left whole in the shell, long and narrow with squared ends and a pale, faintly translucent sheath drawn tight around the body. The open end shows a plug of orange-pink siphon meat, firm and glossy, with a thin dark line along the shell edge. They are shown three ways: five arranged on a cream plate on a warm wooden counter; two on a small white plate on a steel bench, their shells wet and shining; and four on a cream plate with sliced spring onion and a few slices of ginger alongside.
The meat is firm and sweet with a clean brininess, and it stays tender if cooked quickly. Steam or simmer them for a few minutes, grill them in the shell, or open them and stir-fry the meat with ginger and spring onion.
- Whole, in the long rectangular shell
- Orange-pink siphon meat at the open end
- Firm, sweet flesh
- Steam, simmer or grill briefly
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Each item is chosen for flavour and texture, then graded, packed cold and labelled with the species, the form it arrives in and the way it should be stored.
Storage & handling
Keep the pack cold or frozen as its label directs, and open it as soon as it arrives. If something is damaged or not as described, contact us before using it and we will make it right.
