I've just got back in from having picked some lovely razor clams from the beach. Now I've had them loads of times but have always eaten them within an hour or so from getting home. I want to do these for dinner tomorrow, what's the best way to store them until then?
Keep them in a cool place wrapped in damp newspaper or seaweed. The fridge is fine. Before you use them check for any that don't close up pretty sharpish when you handle them, like you would with mussels.
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