Doneness: The 90-Second Rule

Ingredients

• Any razor clam dish
• A timer or good instincts

Steps

1. Razor clam muscle seizes between 100–140°F, then relaxes again only after an hour of braising. There is no in-between.
2. So: cook them FAST (under 2 minutes, hot pan) or LOW AND SLOW (an hour in chowder-style braises). Never medium.
3. Pan-frying: 60–90 seconds per side, golden, out.
4. Soups: add clams in the last 2–3 minutes off the boil.
5. Grill: 1–2 minutes a side on screaming heat.

Tip. When in doubt, undercook — carryover heat finishes clams on the plate.