Premium Dried Razor Clam Meat

Whole razor clam meat, sun-dried until the flesh turns a translucent amber, each one finished with the dark siphon tip still attached. Hold a piece to the light and you can see straight through it.

Drying concentrates the clam down to pure savoury sweetness — the flavour is deep, faintly briny and long on the finish. This is the ingredient that gives a good clear soup its backbone. Rehydrate in warm water, then simmer into broth, congee or a braised dish; the soaking liquid is worth keeping too.

• Whole razor clam meat, sun-dried to amber
• Translucent and glossy with a dark siphon tip
• Deep savoury sweetness — the base of a good broth
• Rehydrate for soup, congee or braised dishes

Store in a cool, dry place. Keep sealed after opening.