Razor Clams are sold in bundle. Make sure they are closed. Touch the feet of the knives: it must retract if they are fresh. Count 5 to 6 knives per person.
Razor Clams must be disgorged for 2 hours in fresh, highly salted water, to rid them of their impurities (sand, mud...). Stir the shells a few times while they disgorge, to optimize cleaning.
Pan-fry the raw-bogged knives in a large pot and deglaze them with a dash of lemon juice or white wine. Throw away clams that would refuse to open for cooking.
Once cooked, the knives can also be opened and baked.
Conditioned in nets of 1kg (±50 clams)