The problem with razor clams is that the slightest overcooking can cause them to become tough and rubbery. Cooking them in a water bath avoids this issue, allowing you to cook the clams at a controlled temperature and maintaining their celebrated flavour and texture.
Adam Stokes seasons the razor clams in his recipe with lemon juice, salt and pepper to bring out the sweet taste of the meat. Alternatively, try a splash of Pernod, a squeeze of citrus flavours or even coconut milk.
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