Recipe: Steamed Razor Clams

200g fresh razor clams

50g finely chopped garlic

1/2 cup oil 
Sauce

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp Maggi concentrated chicken stock

Dash of pepper

1 tsp Shao Hsing Hua Tiau cooking wine (optional)

5-6 tbsp water 

Garnishing

Chopped spring onions

Chopped red chilly 

Fry chopped garlic in 1/2 cup oil until golden and crispy and set aside. Take 1½ tbsp of the oil and combine with the sauce ingredients in a small bowl. In a pot, bring the sauce to a quick boil. 

Clean razor clams. Remove the meat from the shells. Place the meat on the opened-up shells. Steam over rapid boiling water for 4–5 minutes. (Do not overcook or steam the clams as the meat will turn rubbery.) After steaming, pour away any excess liquid. Pour the sauce over the clams.  

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