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.
1
Preheat the water bath to 100˚C
2
Check the razor clams are clean and still alive. Remove the clams from their shells and trim until only the long white flesh remains
3
Put the clams in a vacuum bag and seal with a splash of fish stock. Place in the water bath for 3 minutes
4
Remove from the bag and serve immediately
Tip
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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