Shelled Razor Clam Meat
Out of the shell and cleaned before freezing, so there is no shucking and no grit. Sweet, firm and quick: ninety seconds in a wok is enough.
What It Is
The meat of a long, narrow burrowing clam, taken out of the shell and trimmed of the dark digestive sac before freezing. Each piece is a plump strip, pale cream with a firmer foot end, sweet and briny with a clean snap. Because the shell is gone and the sand has been purged, it goes from freezer to pan without any preparation beyond a thaw and a rinse.
Where It Comes From
Dredged from clean sandy coastal beds, purged in seawater, shucked and blast-frozen at the processing plant within hours of landing.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Form | Meat only, shell removed, trimmed |
| Meat | Plump cream strips, sweet and briny |
| Texture | Firm with a clean snap |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen hard in a flat pack. The meat should be pale and separate rather than clumped into a solid block of ice.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 6–8 hours.
- Rinse once in cold salted water and pat dry.
- Do not refreeze after thawing.
Shelf Life & Delivery
Best within 9 months of the production date at -18 °C; cook within 24 hours of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service.
How to Cook It
- ('Blanch and dress: 20 seconds in boiling water, shock in ice, toss with soy, garlic and scallion.', 'Stir-fry: chilli, garlic and greens in a very hot wok for 90 seconds, no longer.', 'Hot pot: drop into simmering broth at the table and lift out after 30 seconds.', 'Noodles: add to a seafood broth in the last minute of cooking.')
Allergens
Contains molluscs. Packed in a facility that also handles fish and crustaceans.