Blanched Razor Clams with Scallion Oil
白灼葱油蛏子 · cantonese cuisine · Canton
Razor clams are at their plumpest in spring, especially in the third and fourth months of the year. This quick blanched preparation lets their natural sweetness shine, with a fragrant scallion oil and a simple tangy dressing poured over at the table.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 66.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 10.1(Main ingredients only; seasoning not counted)
- Fat (g)
- 0.4(Main ingredients only; seasoning not counted)
- Carbs (g)
- 5.8(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 673.6(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
- 1
Step 1
Prepare all the ingredients and seasonings; measure according to the ingredient list.
✅ Done when: All ingredients are measured and laid out and ready to use.
- 2
Step 230 min
Rinse the razor clams clean, then soak them in cold water with half a spoon of salt for 30 minutes so they expel any sand. Rinse again and drain well.
✅ Done when: The clams have soaked for 30 minutes, and the water shows little or no settled sand after rinsing and draining.
Bring a half pot of water to a boil, add the razor clams, and once the water returns to a boil, cook for 1 minute, then remove them.
✅ Done when: The water has returned to a rolling boil and the clams have cooked for 1 minute, with shells opened.
- 4
Step 4
Remove the inedible dark edge from each clam, then arrange the clams on a plate and scatter the chopped scallions over the top.
✅ Done when: Each clam is trimmed of its dark edge and the plate is topped with an even layer of chopped scallions.
Heat oil in a pan until it just begins to smoke.
✅ Done when: wisps of smoke are rising from the surface of the oil.
Pour the hot oil over the scallions to release their aroma.
✅ Done when: The scallions sizzle on contact and give off a strong, fragrant aroma.
- 7
Step 7
Low heat
Make the dressing: using the residual heat of the pan, add the light soy sauce, water, white pepper, sugar, and vinegar, stir to combine, then turn off the heat.
✅ Done when: The dressing ingredients are fully combined and evenly mixed in the warm pan.
Pour the dressing evenly over the clams on the plate and serve.
✅ Done when: The dressing coats the clams evenly across the plate, ready to serve.