Premium Dried Razor Clam Meat

Razor clam meat, dried whole and glossy — amber and gold, thin enough to let light through, with the wavy mantle edge still frilled along one side and a darker line where the flesh was thickest. Nothing is broken or powdery; the pieces are whole and supple rather than brittle.

Drying concentrates the flavour into something deep and savoury, close to scallop but with more body. Soak them in warm water until pliable, then add them to soups, congee or braised dishes where they will give the whole pot a backbone of umami. The soaking liquid is worth keeping — strain it and use it as stock.

• Whole dried meat, amber and translucent
• Frilled mantle edge, unbroken pieces
• Deep concentrated savoury flavour
• Soak, then use in soup, congee or braise

Net weight 200g. Keep in a cool, dry place, or refrigerate. Soak before use.