What you are getting

Razor clams (Sinonovacula constricta) in their long, narrow, brittle shells, purged and frozen whole. The meat runs the length of the shell and has a sweet, saline finish that holds up to garlic and chilli.

Where it comes from

Dug from intertidal mud flats along the Yellow Sea coast and purged in filtered seawater overnight. They are packed and frozen within a day of harvest; the shells chip easily, so the box is packed with a liner tray.

Specifications

• Form: whole, in shell, purged
• Size: roughly 10 to 12 cm long
• Net weight: 2 kg per box
• Packing: vacuum sealed on a liner tray to protect the shells

State and handling

Raw and frozen. Handle the box gently: the shells are thin and break at the ends, which does not affect the meat but does make a mess in the sink.

Storage

Hold at -18 C or colder. Thaw overnight in the refrigerator. Rinse briefly under cold water and shake dry; do not soak, or the meat loses its brine. Do not refreeze after thawing.

Shelf life and delivery

Best within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen. Discard any clam that stays open before cooking or shut after cooking.

How to cook it

Razor clams are at their best when the meat is just set, so high heat and a short clock.

• Garlic vermicelli: open the shell, lay the meat on soaked vermicelli, cover with garlic oil and steam for 6 minutes.
• Stir-fry: cut into lengths and toss in a hot wok with garlic, ginger and chilli for 90 seconds.
• With chives: blanch briefly, then toss in a hot pan with chives, a little butter and white pepper.
• Hot pot: hold the shell with tongs in the broth until the meat firms, about 20 seconds.

Allergen & compliance

Contains molluscs. Packed in a facility that also handles fish and crustaceans. Raw product; cook thoroughly before serving.