Razor clams - also called bamboo clams - have sweet, tender meat. In this dish, they're grilled with butter and a little fish sauce, then topped with uni and dried fish roe, which changes the dish from homey to luxurious. It can get even more extravagant depending on how much of the uni you use, and the quality. One small box - of the type you can buy at supermarkets, not the size that sushi chefs use - is enough for this dish, but you can use more, if you like.
Karasumi is Japanese dried fish roe. Most of the fish roe you'll find at Japanese shops is actually from Taiwan (where it's called wuyuzi); you can also use Italian bottarga.
ncG1vNJzZmivp6x7tK%2FMqWWcp51ksLC7yqKloGeimrCqvMRoqK6hk6B6orrDZpyaq6lit6K8wKecrJ1dnL%2BquMuem2aqka%2B8s3nCpZimq12osqJ51KuaoaGeZK6zwMico55nY2V%2FeHyWcQ%3D%3D