Scallion Oil Razor Clams
葱油蛏子 · pan chinese cuisine
The author calls this a lazy-day dish: ideal when guests show up or when you're craving something tasty without much effort. In Wuxi dialect, peeling and snacking on these clams is said to be quite satisfying.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
cheng zi蛏子
17.64 oz
7.0 piece
3.0 slice
0.13 cup
1.2 oz
0.99 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
Steps
- 1
Step 1120 min
Pour the razor clams straight into a basin using the water the vendor gave you — do not replace it with tap water, or they will die. Add 2 spoonfuls of salt, stir, and let them sit for 2 hours to purge the sand.
✅ Done when: The clams have rested for 2 hours and purged their sand.
- 2
Step 2
Rinse the clams under running tap water while stirring vigorously; repeat this washing 2-3 times until they are basically clean.
✅ Done when: After 2-3 rinses, the clams look essentially clean.
Heat a pot of water, add the scallion segments and ginger slices, pour in the cooking wine, and bring to a boil. Add the razor clams and cook for 2-3 minutes until the shells mostly open, then drain and plate them.
✅ Done when: The clam shells have mostly opened after 2-3 minutes of boiling.
Pour the steamed-fish soy sauce over the clams, scatter chopped scallion on top, and finish by pouring sizzling hot oil over everything. Done — extremely simple and extremely tasty.
✅ Done when: The oil is boiling hot and sizzles over the scallions when poured.