Fresh Peeled Razor Clam Meat
Fresh Peeled Razor Clam Meat
Peeled razor clam meat, plump and pale with a faintly grey speckled skin at the siphon end. Three small bowls are set out on a bamboo mat with lemon wedges, chopped spring onion and a dish of pale soy; a second view shows the raw pieces lined up on a white cutting board by the sink, and a third arranges six of them on a white plate on a steel bench.
The meat is tender with a light crunch and a sweet, briny finish. Eat it raw with soy and wasabi, blanch it for a few seconds, or stir-fry it quickly with ginger, garlic and spring onion.
- Peeled, ready to cut
- Pale meat with a speckled siphon end
- Tender with a light crunch
- Sashimi, quick blanch or stir-fry
Keep frozen at -18°C or below. Thaw in the refrigerator before cooking.
Details
Cut and cleaned at the counter, then packed cold for the trip home.
Handling & storage
Everything leaves the counter chilled, so it reaches your kitchen in the condition it left in.
Keep it cold, cook it soon, or freeze it straight away, and follow the storage note inside your order.
