These are live razor clams from the Isle of Arran just about to go into the frying pan. They're locally known as spoots perhaps because they spoot water out of their little burrows when you're trying to grab them off the beach. The French call them couteaux (as in knives) and the edge of the shell is certainly quite sharp when you open them up. But the heat of the frying pan will open them up for you if you put them in whole.
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