Razor clams require careful preparation before cooking. First, they must be thoroughly washed and rinsed to remove any sand or grit trapped inside the shells — skipping this step risks an unpleasant gritty texture in the finished dish. After cooking, the clams need to be properly trimmed. The desirable meat is the main body of the clam, sometimes called the foot. The stomach, mouth and darker innards should be removed as they can be tough and unpleasant to eat. This preparation requires a gentle hand to avoid tearing the delicate meat. Work quickly once the clams are cooked, as they continue to toughen if left sitting in residual heat.