{"title":"Razor clams","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eRazor clams are the long, straight-shelled bivalves that look like an old cut-throat razor, with a sweet, meaty body inside. They are \u003ca href=\"\/products\/razor-clams\"\u003esold live in the shell\u003c\/a\u003e and cook in seconds. We sell them by weight, and you purge them of sand before cooking.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eRazor clams are dramatic on the plate, sweet and quick, and they cook in barely a minute. A quick sear or steam with garlic butter gives you a generous piece of shellfish meat with a clean, sweet flavour and a little more chew than a scallop.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eSweet, briny and meaty, with a firm, tender bite that sits between a clam and a squid. The meat is fuller and chewier than a small clam, and the flavour is clean and of the sea. Cooked fast they stay tender, and long cooking toughens them.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003ePurge them in cold salted water first to clear the sand. Then cook them fast. Sear them in a hot dry pan or under a grill for 1 to 2 minutes until the shell opens and the meat firms, or steam them briefly with garlic, white wine and parsley. Slice the meat and trim off the dark digestive sac before serving. Razor clams gape naturally, so check they are alive before cooking, as the flesh should twitch or the siphon retract when touched, and discard any that do not react or that smell off. After cooking discard any that have stayed shut.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eGarlic butter, parsley and lemon. Chilli, ginger and soy for a quick Asian dressing. Chorizo and paprika. Bread for the juices.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003ePurging takes an hour or two ahead. Cooking is 1 to 2 minutes, no more, as they toughen fast. Have your pan hot and everything ready before they go in.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eRazor clams are high in protein and very low in fat, and they carry iron, B12, zinc and selenium. They are lean and low in calories before any butter.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk at the counter for the day's sourcing. Razor clams are a low-impact British shellfish, and we can advise on the day and on size.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, sold live and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eHow do I clean razor clams of sand?\u003c\/h3\u003e\n\u003cp\u003eSit them in cold salted water, about the saltiness of seawater, for an hour or two so they push out the grit. Lift them out rather than tipping them so the sand stays behind, then rinse. A quick sear also loosens any remaining sand for a final wipe.\u003c\/p\u003e\n\u003ch3\u003eHow do I cook razor clams?\u003c\/h3\u003e\n\u003cp\u003eCook them fast. Sear them in a hot dry pan or under a grill for 1 to 2 minutes until the shell opens and the meat firms, or steam them briefly with garlic and white wine. Slice the meat, trim the dark sac and serve straight away. Longer cooking makes them tough.\u003c\/p\u003e\n\u003ch3\u003eHow do I know razor clams are alive and safe?\u003c\/h3\u003e\n\u003cp\u003eRazor clams gape open naturally, so tap or touch the flesh and look for the meat to twitch or the siphon to retract. Discard any that do not react, that smell off or that stay shut after cooking. Fresh razor clams smell clean and of the sea.\u003c\/p\u003e\n\u003ch3\u003eWhat part of the razor clam do I eat?\u003c\/h3\u003e\n\u003cp\u003eMost of it. After cooking, slice the meat away from the shell and trim off the dark digestive sac and the tough tip. The white body and the foot are sweet and tender and are the parts you keep.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze razor clams?\u003c\/h3\u003e\n\u003cp\u003eIt is better to cook them fresh, but you can freeze cooked razor clam meat out of the shell for up to two months. Freeze it as fresh as you can and defrost in the fridge. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eHow do I order razor clams for delivery?\u003c\/h3\u003e\n\u003cp\u003eOrder by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.\u003c\/p\u003e","products":[{"product_id":"razor-clams","title":"Razor Clams","description":"\u003cp\u003eRazor clams are the long, straight-shelled bivalves named after the old cut-throat razor, sold live in the shell by weight. The meat is sweet, briny and fuller than a small clam, with a firm, tender bite that sits somewhere between clam and squid.\u003c\/p\u003e\u003cp\u003eWe keep them live at the Barnes counter. At home, purge them in cold salted water to clear any sand, and check they are alive before cooking: the flesh should twitch or the siphon pull back when touched.\u003c\/p\u003e\u003cp\u003eCook them fast. Sear them in a hot dry pan or under a full grill for one to two minutes until the shells open and the meat firms, then dress with garlic butter and parsley. Trim the dark sac before serving.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237430536,"sku":"FTS-RAZOR-CLAMS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_75ae002a-1b5c-47d9-a6f3-d6c1fb54e146.png?v=1785180984"}],"url":"https:\/\/fromthesea.co.uk\/collections\/razor-clams.oembed","provider":"From The Sea","version":"1.0","type":"link"}