Put a little liquid, water or wine, in a large frying pan. Get it hot and steam and then place the razors, hinge side down, onto the pan. As soon as the hinge feels the heat, the razors will pop open and you can remove them from the pan, you're just opening them, NOt cooking them. Next you need to remove the edible clam 'tube' from the inedible gut. You'll see the end of the edible meat, where the frilly bits of their 'weird intestines' starts. Simply cut the long clam from the gut, give a little rinse to remove and sand from the tube and then you can simply pan fry for seconds in a little oil, with garlic parsley and a squeeze of lemon juice. It's so important that you don't over cook these as they'll become really tough if you do.