The inedible part of razor clams is the viscera, which should be removed when cooking. It is best to buy razor clams and soak them in lightly salted water to get them to spit out the sand. When the water boils, add the razor clams and blanch them for 10 seconds to open the shells. After removing them and letting them cool slightly, they should be fried by squeezing out the insides and removing the black edges of the shells. When eating, you also have to remove the black part of the razor clam meat.

Yellow clams are best enjoyed between May and October each year. To select yellow clams, you need to look for a shiny shell; if it is dark in color, it is not fresh. Gently touch an open-mouthed clam, and if it closes quickly, the clam is fresh. Fish a few clams weighing, if the weight in the hand, that the clam meat fat.

There are many parasites in yellow clams, so be sure to cook them. Eating yellow clams is best not to eat barbecue, because the general yellow clams are not cooked, parasites remain in them, will leave a hidden problem on the human gastrointestinal tract and digestive system, and can even cause hepatitis A, cholera.