Razor clams in the shell, long and narrow with the ridged, patterned case intact. The meat is springy and sweet, and because the shell opens flat the clam cooks in a couple of minutes once it hits heat.

Where It Comes From

Dug from clean coastal tidal flats and purged in filtered seawater before freezing, which clears the grit that makes clams unpleasant. They are then frozen in the shell so the meat stays plump.

Specifications

State on Arrival

Raw and frozen solid. Shells are closed and unbroken, the surface is clean and there is no barnacle growth or mud in the hinges.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator for 4 to 5 hours. Cook only shells that are closed before heating, and discard any that stay shut after cooking.

Shelf Life and Delivery

Best within 12 months of the production date on the box. Shipped frozen in insulated liners with dry ice.

How to Cook It

Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.

• Stir-fried heat the wok hard, add garlic, chili and the clams, and toss until every shell opens.
• Grilled lay them on a hot grill until the shells pop, then dress with garlic butter.
• Steamed steam over boiling water for 3 minutes with ginger and rice wine.
• Egg scramble blanch, shell and fold the meat through softly scrambled eggs with scallion.

Allergen Information

Contains molluscs (clams). Packed in a facility that also handles fish and crustaceans.