Fresh Razor Clams In Shell

Razor clams left in the shell and opened, so the long pale body and the bright orange roe are both on show. The meat is firm and slightly translucent, the roe a dense apricot-orange that fills the upper part of each one, and the shells are the narrow, straight-sided rectangles these clams are named for.

Heat is all they need: steam them with ginger and scallion until the shells open, grill them with garlic butter, or stir-fry the meat hard and fast with chilli and a splash of rice wine. The roe is the richest part, so keep the cooking short enough that it stays soft.

• Whole razor clams, opened in the shell
• Firm pale meat with bright orange roe
• Narrow straight shells
• Steam, grill with garlic butter or stir-fry quickly

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.