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.
Method
1
Prepare the razor clams, check that they are clean and alive
2
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.
3
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
4
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
Variations
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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