Razor clams are strange creatures - technically bivalves like regular clams and mussels, their fine white flesh resembles squid more than some of its closer relatives.
 
It is necessary to properly clean and prepare razor clams before cooking. This takes some time, as each razor clam needs to be checked individually. Check the clams are closed - any open shells should close when gently tapped - if they don’t, you should bin them. Place all the clams in a colander and continually run cold water over them to remove excess sand. Check the outside of the shells to make sure they aren’t broken; any damaged shells should be discarded.
 
The classic method for cooking razor clams is by steaming them in a flavored liquid, perhaps with some sweated onions and garlic, though there are all kinds of methods that flatter their sweet, delicate meat. Don’t forget to remove the ‘foot’ of the clam before eating, and to cut out the central dark intestinal tract, leaving only the firm white clam meat. Make sure you don’t overcook the clams, as they can become tough quite quickly.