📝 About This Recipe
A celebrated delicacy in coastal Chinese cuisine, these razor clams are prized for their sweet, meaty texture and elegant presentation. This recipe utilizes the classic Cantonese steaming technique, layering the clams over silky glass noodles that soak up the briny juices and a savory, aromatic garlic-soy infusion. It is a stunning, restaurant-quality dish that balances the freshness of the sea with the punchy, toasted notes of crispy fried garlic.
🥗 Ingredients
Main Ingredients
- 12-16 pieces Razor Clams (scrubbed and purged of sand)
- 50 grams Mung Bean Vermicelli (Glass Noodles) (soaked in warm water until soft)
The Garlic Aromatics
- 2 heads Garlic (finely minced)
- 1/3 cup Neutral Oil (grapeseed or vegetable oil)
- 1 tablespoon Fresh Ginger (finely minced)
- 1 piece Red Chili (thinly sliced, optional for heat)
Seasoning Sauce
- 3 tablespoons Light Soy Sauce (high quality)
- 1 tablespoon Shaoxing Rice Wine
- 1/2 teaspoon Sugar (to balance the salt)
- 1/4 teaspoon White Pepper (ground)
Garnish
- 2 stalks Scallions (finely julienned or chopped)
- 1/4 cup Cilantro (fresh leaves)
👨🍳 Instructions
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1
Purge the razor clams by soaking them in a bowl of cool, salted water for at least 30 minutes to ensure all sand is expelled. Scrub the shells gently.
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2
Soak the mung bean vermicelli in warm water for 15 minutes until pliable. Drain and use kitchen shears to cut them into shorter, manageable 4-inch strands.
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3
Carefully open the razor clams. Use a small knife to slide along the inside of one shell to detach the muscle. Remove the dark digestive tract (the 'stomach') and any grit, then rinse the meat thoroughly while keeping it attached to one half of the shell.
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4
Prepare the 'Golden Garlic': Heat the oil in a small skillet over low heat. Add two-thirds of the minced garlic and fry gently, stirring constantly, until it turns a light golden brown and smells fragrant. Do not burn.
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5
Remove the skillet from heat and stir in the remaining raw garlic and the minced ginger. The residual heat will cook the raw garlic slightly, creating a complex 'silver and gold' garlic flavor profile.
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6
In a small bowl, whisk together the light soy sauce, Shaoxing wine, sugar, and white pepper until the sugar is dissolved.
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7
Arrange the prepared razor clam shells on a large, heat-proof steaming platter. If they won't stay upright, create a small bed of the soaked vermicelli under each clam to stabilize them.
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8
Distribute the remaining vermicelli evenly on top of the clam meat within each shell.
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9
Spoon a generous amount of the garlic-oil mixture over the vermicelli and clam meat, ensuring each clam is well-covered.
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10
Prepare your steamer. Bring water to a rolling boil over high heat. Place the platter into the steamer, cover tightly, and steam for 5 to 7 minutes depending on the size of the clams.
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11
Carefully remove the platter from the steamer. Drizzle the prepared soy sauce mixture evenly over the hot clams.
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12
Top with julienned scallions, cilantro, and sliced chilies. For a professional finish, heat an extra tablespoon of oil until smoking and flash-sear the scallions by drizzling it over them just before serving.
💡 Chef's Tips
Use the freshest razor clams possible; they should be tightly closed or retract when touched. Do not over-steam, as razor clams can become rubbery very quickly—5 to 7 minutes is usually the sweet spot. Mixing fried garlic with raw garlic (the 'Gold and Silver' method) provides both a deep toasted aroma and a fresh spicy bite. Ensure the vermicelli is well-hydrated before steaming, otherwise it will remain crunchy and won't absorb the delicious clam liquor.
🍽️ Serving Suggestions
Serve as a centerpiece appetizer or part of a multi-course seafood banquet. Pair with a crisp, dry white wine like a Sancerre or a chilled Riesling to cut through the garlic oil. Accompany with a side of steamed bok choy or gai lan to balance the richness. Provide small bowls of jasmine rice to soak up any leftover garlic-soy sauce from the platter.