Soak the razor clams in a big container of cold water with a bit of salt. Set aside.
Drain the water then rinse the razor clams under cool running water. And, drain the excess water using a colander. Set aside.
Heat the oil in a large, flat bottomed pan.
Saute the lemongrass, garlic and ginger for 1 minute, allowing to release the flavours. But, do not let them burn.
Quickly place the razor clams in the hot pan and cover with a lid. After 1-2 minutes, shake the pan around.
Then, remove the lid. The clams should all have opened and released a lot of juice.
Spoon the liquid mixture on each open razor clam to get the flavour into the shells.
Turn off the heat.
Serving Suggestions: Sprinkle with lime juice, chilli, spring onion and coriander and serve immediately.