The problem with razor clams is that the slightest overcooking can cause them to become tough and rubbery. Cooking them 'sous vide' (in a temperature-controlled water bath) avoids this issue, maintaining their celebrated flavour and texture.


Link to method (courtesy of


You can buy live hand-dived Shetland razor clams in our Online Shop.

How to cook razor clams sous vide

Cooking style

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