How to cook razor clams sous vide
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 greatbritishchefs.com)
You can buy live hand-dived Shetland razor clams in our Online Shop.