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How to sous-vide razor clams

How to sous-vide razor clams

How to sous-vide razor clams

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.

Method

1
Check the razor clams are clean and alive, remove from their shells and trim intil just the long white flesh remains
2
Add to a sous vide bag and seal with a splash of liquid. Place in the water bath at 100°C for 3 minutes
3
Remove from the bag and serve immediately.
4
Razor clams can be served whole, but a popular option is to dice the meat up and return to clean shells

Variations

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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How to sous-vide razor clams

 
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