Served steamed with soya sauce, garlic, and vermicelli or with a dash of Thai chili-lime vinaigrette, razor clams are a versatile ingredient with a sweet, delicate meat that matches up to a wide variety of flavours.
Razor Clams are elongated, rectangular bivalves known for their sweet, briny flavour and firm texture. Classically prepared by steaming them in a flavoured liquid or with a splash of wine, Razor Clams can be steamed, baked, poached, sautéed, and fried, making them versatile in a variety of preparations and a great addition to your seafood menu when in season.
Don’t forget to remove the ‘foot’ of the clam before eating, and to cut out the central dark intestinal tract, leaving only the firm white clam meat. Timing is also crucial when it comes to cooking the Razor Clams as they can become quite tough and rubbery if overdone.
Steamed Razor Clams with Garlic and Vermicelli
By The Meatmen
• 6 Razor Clams (500g)
• 5 tbsp Oil
• 1 Bulb Garlic (minced)
• 40g Vermicelli (soaked)
• 1½ tbsp Light Soya Sauce
• 1 tbsp Shaoxing Wine
• 1 tbsp Sesame Oil
• ⅛ tsp Pepper
• ¼ tsp Sugar
• 2 tbsp Chicken Stock
• 1 Red Chilli (deseeded and diced)
• Cilantro to Garnish
1 Using a sharp knife, cut along the top seam of the bamboo clam. The shell will open. Cut along the shell, between the meat and shell, to separate the flesh from the shell. Remove the meat from the shell. Cut and discard the dark intestinal tract. Set aside in a bowl. Once done place it in the fridge until you are ready to cook.
2 Clean the shells and place on a steaming dish.
3 In a bowl, mix 1½ tbsp light soya sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, ⅛ tsp pepper ,½ tsp sugar and 2 tbsp chicken stock.
4 Heat up 5 tbsp of oil and fry minced garlic until fragrant and golden in colour. Strain and set aside. Keep garlic oil for future use.
5 Put a layer of the vermicelli on the shells followed by the bamboo clam meat.
6 Spoon some of the soya sauce mixture over the bamboo clam.
7 Sprinkle crispy fried garlic and diced chillies on top.
8 Steam for 4 minutes or until the clams turns opaque. Do not oversteam as the meat will turn rubbery.
9 Garnish with coriander and serve immediately.
Chinese Sichuan Razor Clams Recipe
By Xiao Wei
INGREDIENTS• 12 Razor Clams (1kg)
• 8 Cloves Garlic
• 40g Ginger
• 2 tbsp Sichuan Peppercorns
• 1 Small Onion
• 6 - 8 Dried Red Chillies
• 25g Coriander
• 1 tbsp Light Soy Sauce
• 1 tsp Cooking Wine
• 1 tbsp Sugar
• Salt to Taste
1 Clean the inside of the clams under running water.
2 Finely chop the ginger, garlic and chilli.
3 Thinly slice the onion and roughly chop coriander.
4 Heat 2 tbsp oil in the wok.
5 Add the peppercorn, chilli, garlic and ginger, and fry for half of a minute.
6 Add the onion, stir fry for a minute.
7 Add the razor clams and stir.
8 Add the cooking wine, soy sauce, sugar and stir.
9 Cover the wok and cook for 2 to 3 minutes.
10 Remove the cover, add coriander and stir.
11 Transfer into a dish and serve hot.
Razor Clams with Thai Chili-Lime Vinaigrette
By John Dory
INGREDIENTS• 12 Razor Clams (1kg)
• 4 tbsp Extra Virgin Olive Oil
• 1 Zest of a Lime
• 2 tbsp Fresh Lime Juice
• 1 tbsp Cilantro for Garnish
• 3 Thai Chilis (finely minced)
• 1 Clove Garlic
• Kosher Salt to taste
1 In a large bowl of cold water, soak the razor clams for 10 minutes. Remove and place razor clams in metal colander. Bring a pot of water to a rolling boil. Dunk razor clams in boiling water for 10 seconds, or until the clams open and the meat easily falls out of the shell. Pre-heat a large cast-iron pan over very high heat for 10 minutes.
2 In a small bowl, combine 3 tbsp of olive oil, lime zest, lime juice, Thai chilis, and garlic. Season with salt.
3 Remove the clams from the water and clean them. Place the meat on a work surface and remove the siphon, gills, and digestive track (all the dark parts). Kitchen shears make the job quick and easy.
4 Sear the clams in the hot pan, with 1 tbsp of olive oil, gently pressing with a spatula to brown, about 2 minutes. Do not flip the clams — this will ensure a good sear and prevent overcooking.
5 Transfer the clams to a serving platter and drizzle the chili-lime vinaigrette over the top. Scatter the cilantro leaves over the clams and serve.