Asian Style Razor Clams
This razor clam dish is kept simple to let the fresh seafood flavors shine, while the aromatics keep you soaking up the sauce with bread!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon oil ((neutral))
- 2 Tablespoon garlic, minced ((about 6 cloves))
- 2 Tablespoon ginger, minced ((2 inch knob))
- 1 teaspoon crushed red pepper flakes ((or to taste))
- ⅓ cup Shaoxing rice wine ((or dry sherry))
- 1 pound live razor clams ((purged))
- ½ cup water
- 1 Tablespoon lemon juice
- ¾ teaspoon salt ((or to taste))
- 6 Tablespoon unsalted butter, cold
- Green onion ((optional for garnishing))
Instructions
- 1
Saute aromatics. Add oil into a medium sauté pan over medium high heat. Add minced garlic, ginger, and red pepper flakes and cook until aromatic, about 1-2 minutes. Add the Shaoxing wine or sherry to deglaze the pan. Let it simmer for a few seconds to cook off some alcohol.
- 2
Cook clams.Add the razor clams, water, lemon juice, and salt and cover the pan with a lid. Let it steam for about 4 minutes, or until the shells are wide open and the flesh turns opaque.* Shake the pan a couple times half way through steaming to shake up the sauce. Keep the lid closed the entire time.*
- 3
Add butter.Once the clams are wide open, add cold butter to the pan and swirl it around with a spoon to create a sauce. Remove from heat.**You can adjust the salt level and add the green onion at this time if you wish.**
- 4
Enjoy with warm bread!Serve the clams immediately with warm french bread or your favorite sauce soaker!