Several types of clams are called razor clams. In the North Sea there are five different species. These molluscs bury themselves in clean sand. The sturdy meat is not an often-used ingredient in Western cuisine but is incredibly flavourful and can be prepared in a variety of ways. It is important to rinse the clams well before preparing them, so that all the sand is removed. Never cook the clams for too long, as they will lose their taste and become tough.
Taste combinations: potato, butter, citrus, tarragon, ginger, chervil, garlic, cucumber, coriander, bay leaf, lychee, rosemary, thyme, vanilla, vervain, watercress, sorrel.