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Clams Have Pearls?

I really like razor clams. They are less expensive than cherry stones and just as flavorful.

Razor clams cooked sous vide, with pepper, garlic, ginger and black bean sauce.

Tapioca pearls cooked in pure clam juice because my friend who joined me is gluten sensitive.

How were the clams? Superbly tender and amazingly succulent. As you can imagine, clams shrink and become rubbery boiled at 212 degrees F. These were sous vide cooked at 50 degrees below 212 F.

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