A popular, fast method of cooking razor clams is to place them under the grill - just make sure you keep an eye on the clams as they overcook quickly.
Instead of grilling the razor clam in step 2, Morgan Meunier chooses to add the razor clams to a preheated oven (180°C/gas mark 4) for a similar time until they have opened. Similarly, Nathan Outlaw prepares the clams by poaching in a flavoured stock until opened then continues from step 3.
