Place the Razor Clams in a large bowl, cover with cold Water and add a pinch of Sea Salt; let them soak 20–30 minutes to purge any sand, stirring occasionally, then rinse and drain well.
Preheat a grill or heavy grill pan until very hot (you want a good sear).
Toss the drained clams with a drizzle of Olive Oil and minced Garlic, seasoning lightly with sea salt and freshly ground Black Pepper.
Arrange the clams on the hot grill, flat side down, and cook 2–4 minutes until the shells open and the meat is opaque; discard any that remain tightly closed.
Transfer the cooked clams to a serving plate and immediately drizzle with Lemon Juice so the citrus soaks into the warm meat.
Chop and scatter fresh Coriander over the clams, and serve with wedges of Lemon for squeezing at the table.
If desired, finish with an extra splash of olive oil and a final crack of black pepper, then serve hot.
