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    • Asian Style Razor Clams

    Mark Sharron
    Easy
    5 minutes
    1
    Amount Per Serving: 94 Calories; 72 Calories from Fat; 8g Fat; 3mg Cholesterol; 66mg Sodium; 2g Carbohydrates; 2g Protein; 120IU Vitamin A; 4.7mg Vitamin C; 0.2mg Iron
    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

    • Soak the razor clams in a big container of cold water with a bit of salt. Set aside.
    • Drain the water then rinse the razor clams under cool running water. And, drain the excess water using a colander. Set aside.
    • Heat the oil in a large, flat bottomed pan.
    • Saute the lemongrass, garlic and ginger for 1 minute, allowing to release the flavours. But, do not let them burn.
    • Quickly place the razor clams in the hot pan and cover with a lid. After 1-2 minutes, shake the pan around.
    • Then, remove the lid. The clams should all have opened and released a lot of juice.
    • Spoon the liquid mixture on each open razor clam to get the flavour into the shells.
    • Turn off the heat.
    • Serving Suggestions: Sprinkle with lime juice, chilli, spring onion and coriander and serve immediately.

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