First we are going to heat 2.5 L of water with 90 g of salt in a saucepan. When it starts to boil, scald the razors by introducing them into the water until they begin to open. we take them out and we let them cool on absorbent paper.
Once they cool down and we can handle them without burning ourselves, we remove the gut and cut them into 1 cm pieces. Fill the shells with the meat and reserve them.
Now we can do the kimchi mayonnaise, mixing mayonnaise with kimchi. But if you don’t want to complicate yourself too much, for some time now this seasoning has become fashionable and we can perfectly use kimchi mayonnaise bought in the supermarket. If you can’t find kimchi mayonnaise, or kimchi to mix with mayonnaise, you can also use, for example, sriracha mayonnaise, which is perfect for this recipe.
Once we have the sauce we only have to cover the razors with it, which we are going to gratin in the oven just a few minutes, until the mayonnaise is golden. We serve the razor clams with some Chinese chives or chopped garlic sprouts and a few drops of lemon juice.