Stir-Fried Razor Clams with Scallion and Ginger
葱姜爆炒蛏子王 · pan chinese cuisine
The author adapted and adjusted ideas from various recipes after their child fell in love with razor clams, and finally landed on a version the whole family, young and old, enjoys. The author notes that adding a bit of water while stir-frying the clam meat leaves extra sauce, which is great spooned over rice or mixed into noodles.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 178.6(Main ingredients only; seasoning not counted)
- Protein (g)
- 17.3(Main ingredients only; seasoning not counted)
- Fat (g)
- 4.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- 17.3(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 447.7(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.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Trim the razor clams open, remove the innards, and rinse them clean in preparation for blanching. Once the water is boiling, blanch them for a few dozen seconds, which loosens the meat from the shells.
✅ Done when: The clam meat has loosened from the shells after a brief blanch of a few dozen seconds in boiling water.
- 2
Step 2
Pull the blanched clam meat off the shells and rinse it again. Cut the red bell pepper into strips, slice the ginger, and cut the scallions into long sections, keeping the white and green parts in separate piles. The scallion amount is generous because the author's family loves scallions stir-fried in with the clams.
✅ Done when: All the clam meat is detached, rinsed, and the pepper, ginger, and scallions are cut with whites and greens separated.
Heat oil in a wok, then add the ginger slices and scallion whites and stir-fry until fragrant.
✅ Done when: The ginger and scallion whites are sizzling and release a fragrant aroma.
Add the red bell pepper strips and stir-fry until just cooked through.
✅ Done when: The pepper strips are tender-crisp and just cooked through, no longer raw.
Add the clam meat, then season with Shaoxing wine, salt, MSG, and oyster sauce, plus a little dark soy sauce for color. Stir-fry quickly over high heat — do not overcook, or the meat will toughen and become chewy.
✅ Done when: The clams are evenly coated and heated through after just a few quick tosses over high heat.
Finally, add the scallion greens, stir-fry a few more times, and serve.
✅ Done when: The scallion greens are just wilted into the dish after a few quick tosses.
- 7
Step 7
Final note from the author: a photo of the freshly bought razor clams.
✅ Done when: This is a photo note from the source, not a cooking action.