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A popular, fast method of cooking razor clams is to place them under the grill - just make sure you keep an eye on the clams as they overcook quickly.
Prepare the razor clams, check that they are clean and alive
Place the razor clams on a baking sheet under a preheated hot grill. Cook the razor clams until the shell opens, this will take only 1-2 minutes, so keep an eye on it.
Remove from the grill and set aside to cool. Pull the clams from the shell. Cut the dark intestinal tract, then cut off the round bulb-like end and the ‘wing’ covering the body. Finally, remove any sand which is present on the clam to leave the white edible clam meat
Add the meat back into the cleaned clam shells and dot with butter, herbs and spices and briefly grill to reheat - ideally cook for no more than 3 minutes in total
Instead of grilling the razor clam in step 2, Morgan Meunier chooses to add the razor clams to a preheated oven (180°C/gas mark 4) for a similar time until they have opened. Similarly, Nathan Outlaw prepares the clams by poaching in a flavoured stock until opened then continues from step 3.
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