Why this batch stands out
The first thing you notice is how full the shells are. The flesh is thick rather than thin and watery, so the clams stay satisfying even after a quick stir-fry. Keep the cooking short and the natural clam juices become part of the sauce.
Good meat-to-shell ratio
Full, plump flesh that gives you a proper bite.
Sweet, briny juices
Cook gently and the liquid from the clams helps flavour the whole dish.
Fast home cooking
A hot wok, ginger and scallion are enough to make them shine.
From tank to plate
These photos are from the actual Razor Clams at Crab Talk and a cooked plate using ginger and scallion.
Actual appearance varies slightly by batch. The cooking photo is a serving suggestion.
Best cooked with ginger and scallion
Razor Clams do not need a heavy sauce. Start with a hot wok, fry sliced ginger until fragrant, add the clams, then finish with scallion as the shells open. A small splash of cooking wine or light seasoning is enough. The main thing is not to keep cooking after the meat is done.
- Rinse the shells well before cooking.
- Use high heat and keep the cooking quick.
- Add scallion near the end so it stays fresh and aromatic.
- Discard any clam that remains firmly closed after proper cooking.
Price and availability
Razor Clams are currently $38 per kilogram at Crab Talk. Seafood batches can sell through quickly, so the price and availability shown here are for the current promotion rather than a permanent fixed-price promise.
Frequently asked questions
How much are Razor Clams at Crab Talk?
The current featured price is $38 per kilogram, while stocks last.
What is the best way to cook them?
Ginger and scallion is our first choice. It is quick, aromatic and does not hide the natural flavour of the clams.
Are they really plump?
The batch photographed for this page is noticeably full and meaty. Like any fresh seafood, exact size and condition can vary slightly between shipments.
Where is Crab Talk?
31 Commonwealth Crescent, #01-41/42/43, Singapore 149644.