Rinse the razor clams under cold running water
Scrub the shells to remove sand and grit
Place the clams in a bowl of cold salted water
Let them soak for 20 to 30 minutes
Drain and repeat the soak if needed until no sand remains
Remove the clams from the water one at a time
Hold each clam firmly and insert a knife into the shell opening
Cut along the inside of the shell to detach the meat
Remove the dark stomach sack and any tough membrane
Trim off the siphon tip if desired
Rinse the cleaned clam meat under cold water
Pat the clams dry with paper towels
Use immediately or refrigerate until ready to cook