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    • Asian Style Razor Clams

    Mark Sharron
    Easy
    5 minutes
    1
    Pacific razor clams and Atlantic razor clams are two different types of shells. The Atlantic species is long and oblong, resembling a straight razor, while the Pacific razor clams are rounder and shorter. If you look for them on the menu of a high-end restaurant, you'll often find them when they're in season.
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    Ingredients

    • 5 razor clams shells; scrubbed under cold water
    • 2 teaspoons of vegetable oil
    • 1 fresh lemongrass stick peeled and finely chopped
    • 3 cloves garlic, finely minced
    • 1/2 inch fresh ginger root peeled and grated
    • 1 teaspoon lime juice
    • 1 pinch dried chilli flakes
    • 1 spring onion finely chopped
    • 1-2 tablespoons fresh coriander finely chopped

    Method

    • Asian Style Razor Clams: Step-by-Step Method
    • Scrub each razor clam shell thoroughly under cold running water to remove grit and sand
    • Peel and finely chop lemongrass stick, set aside
    • Mince garlic cloves finely, set aside
    • Peel and grate fresh ginger root, set aside
    • Finely chop spring onion, set aside
    • Finely chop fresh coriander, set aside
    • Heat vegetable oil in a large skillet or wok over medium-high heat
    • When oil is hot, add chopped lemongrass, minced garlic, and grated ginger, stir-fry for 30 seconds until fragrant
    • Add razor clams to skillet, arranging them evenly, cover with lid
    • Steam clams in the aromatic mixture for 2–3 minutes until shells open (discard any that do not open)
    • Drizzle lime juice and sprinkle chilli flakes over clams while still in pan
    • Toss gently to coat clams in aromatics and juices
    • Remove skillet from heat
    • Plate clams neatly in their shells, spooning aromatic broth over each
    • Garnish with chopped spring onion and fresh coriander
    • Serve immediately while hot, ideally with lime wedges on the side for extra zing