Steamed Baby Geoduck on Vermicelli 蒸象拔蚌
And, oh my gosh, these Steamed Baby Geoduck on Vermicelli 蒸象拔蚌 sure were tasty! A lovely tender flesh, slightly chewy, a really fresh sea sweet taste! The best clams I have ever had, bar the bigger cousin geoduck of course.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 5 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 9-10 fresh baby geoducks, 象拔蚌
- 4 garlic cloves, minced
- 1/4 cup spring onions, cut to rounds
- 1 package Chinese vermicelli noodles 粉絲
- 3 tbsp fresh oil
Instructions
- 1
Have your seafood vendor open the shells, remove the intestines and peel the skin off the trunk of the baby geoduck clams.
- 2
Soak the glass noodles in warm water to cover for 15 minutes in a large bowl until soft, then drain.
- 3
Clean the geoduck in running water, getting rid of any grit.
- 4
Detach the meat from the shell by using a spoon or knife to slide against the shell underneath the geoduck to slice through the side muscle that attaches the geoduck to the shell. Arrange the open shells on the steaming plate.
- 5
Twirl a small handful of the vermicelli onto each pair of shells.
- 6
Dribble 1 tbsp oil over the beds of vermicelli.
- 7
Replace geoducks on top.
- 8
Sprinkle each geoduck generously with chopped garlic.
- 9
Steam in bamboo steamer over high heat for 5 minutes.
- 10
Remove from heat and immediately sprinkle spring onion rounds over the geoduck.
- 11
Heat remaining 2 tbsp oil over high heat until the oil smokes. Carefully dribble the hot oil over each geoduck to lightly cooking the spring onions and add a fragrant smoothness overall.
- 12
Serve hot with a small dipping saucer of your finest soy sauce.