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Blanched Razor Clams with Scallion Oil
March and April are the peak seasons for plump clams — seize this wonderful time of year and give it a try right away! A delicious Blanched Razor Clams with Scallion Oil recipe.
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Blanched Razor Clams with Scallion Oil
| Ingredient | Amount |
|---|---|
| razor clams | 500 as needed |
| scallions | 3 as needed |
| white pepper | 1/4 |
| vinegar | 1/2 |
| sugar | 1/3 |
| light soy sauce | 2 as needed |
| water | 2 as needed |
- razor clams500 as needed
- scallions3 as needed
- white pepper1/4
- vinegar1/2
- sugar1/3
- light soy sauce2 as needed
- water2 as needed
Cooking StepsHow to cook Blanched Razor Clams with Scallion Oil step by step
-
Step 1Prepare all ingredients and seasonings. Refer to the ingredient list for exact measurements.
-
Step 2Clean the razor clams thoroughly. Add half a tablespoon of salt and soak in cold water for 30 minutes to let the clams purge any sand. Rinse again and drain well.
-
Step 3Bring a pot of water to a boil. Add the razor clams and cook until the water returns to a boil, then blanch for 1 minute. Remove and drain.
-
Step 4Remove the dark edges from the razor clams (the inedible parts). Arrange the clams on a plate and top with chopped scallions.
-
Step 5Heat oil in a pan over high heat until it just starts to smoke.
-
Step 6Pour the smoking hot oil over the scallions on the plate to release their aroma.
-
Step 7Make the dipping sauce: using the residual heat in the pan, add 2 tablespoons light soy sauce, 2 tablespoons water, 1/4 teaspoon white pepper, 1/3 tablespoon sugar, and 1/2 tablespoon vinegar. Stir well, then turn off the heat.
-
Step 8Drizzle the sauce evenly over the clams. Serve immediately — simple yet delicious.
Blanched Razor Clams with Scallion Oil
March and April are the peak seasons for plump clams — seize this wonderful time of year and give it a try right away! A delicious Blanched Razor Clams with Scallion Oil recipe.
Ingredients
- 500 as needed razor clams
- 3 as needed scallions
- 1/4 white pepper
- 1/2 vinegar
- 1/3 sugar
- 2 as needed light soy sauce
- 2 as needed water
Instructions
-
Prepare all ingredients and seasonings. Refer to the ingredient list for exact measurements.
-
Clean the razor clams thoroughly. Add half a tablespoon of salt and soak in cold water for 30 minutes to let the clams purge any sand. Rinse again and drain well.
-
Bring a pot of water to a boil. Add the razor clams and cook until the water returns to a boil, then blanch for 1 minute. Remove and drain.
-
Remove the dark edges from the razor clams (the inedible parts). Arrange the clams on a plate and top with chopped scallions.
-
Heat oil in a pan over high heat until it just starts to smoke.
-
Pour the smoking hot oil over the scallions on the plate to release their aroma.
-
Make the dipping sauce: using the residual heat in the pan, add 2 tablespoons light soy sauce, 2 tablespoons water, 1/4 teaspoon white pepper, 1/3 tablespoon sugar, and 1/2 tablespoon vinegar. Stir well, then turn off the heat.
-
Drizzle the sauce evenly over the clams. Serve immediately — simple yet delicious.
