Dried Razor Clam

Long amber slivers of razor clam, sun-cured to a translucent chew. The flavour is deep and oceanic — somewhere between scallop and anchovy — and a handful is enough to season a whole pot.

• Serious umami — a little goes a very long way.
• Translucent and firm — cures to an amber, slightly glassy texture.
• A natural stock base — simmers down into a rich, clean broth.

What you get

• Colour: amber to honey, translucent
• Form: long tapering strips with a dark centre
• Texture: firm and chewy, softening when cooked
• Storage: keep sealed and dry; refrigerate after opening

How to use

• Simmer into congee, soups and braises for depth
• Rehydrate and stir-fry with garlic and green pepper
• Add to a seafood stock in place of dried scallop