Thick, sweet clams prepared as grilled dish are absolutely delicious! Let’s go to the kitchen with TasteVN to make clams grilled in two ways: grilled with butter and scallions and grilled with satay!
1. Grilled clams with butter and scallions
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Clams with Butter and Scallions Serves 3 people
Clams 1 kg Scallions 10 g Shallots 50 g Vietnamese balm 5 g Butter 20 g Sugar 1/2 teaspoon Salt 1/4 teaspoon Chili powder 1/3 teaspoon
How to Prepare Grilled Razor Clams with Butter and Onions
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Prepare the Ingredients
The razor clams you bought should be soaked in rice water or diluted salt water for 2-3 hours so that the clams release the sand and mud, then rinse them again with clean water.
Separate the clam shells and set aside.
Peel and thinly slice the shallots.
Wash the scallions and chop finely.
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Sauté the Shallots
Place a pan on the stove, heat 2 tablespoons of cooking oil, then add the shallots and sauté on low heat until they turn golden and fragrant.
Tip:If you have time, you can sun-dry the shallots until they are slightly wilted, then sauté on low heat for a beautifully golden and crispy result.
When the shallots just start to turn golden, turn off the heat immediately; they should be a little golden to be perfect. If you let them turn fully golden before turning off the heat, they may burn because the oil is still very hot even after the stove is turned off.
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Making scallion oil
Add sugar, salt, and chili powder evenly into the bowl of scallions.
Pour the pan-fried shallots through a sieve into the bowl of scallions, and mix well. The heat from the oil will wilt the scallions, while the fried shallots will be retained in the sieve, which you should transfer to a separate bowl.
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Grilling razor clams
Prepare a charcoal grill or electric grill, and place the razor clams on the grill grate. At this point, use a spoon to spread butter on the clams or melt the butter and drizzle it evenly over the clams.
Next, scoop scallions on top of the clams; when the clams are nearly cooked, add the fried shallots and then remove the clams. The grilling time from when the clams start boiling until they are cooked is about 3 minutes.
Note: Grilling razor clams over charcoal will give a better aroma, however, it takes more preparation time compared to electric grilling. Alternatively, you can grill them in an oven at 200 degrees Celsius for about 5 minutes.
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Final product
Grilled razor clams have a sweet and chewy meat with a fragrant aroma that stimulates the taste buds. You can enjoy the clams with some Vietnamese coriander, crushed roasted peanuts, dipping in lime pepper salt, and it is best enjoyed hot right off the grill!
2. Grilled razor clams with satay
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Preparation
3 hours
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled razor clams with satay For 3 people
Razor clams 500 g Garlic 20 g Lemongrass 20 g Sugar 2 tablespoons Ground pepper 1/2 tablespoon Seasoning 1/2 tablespoon Oyster sauce 1 tablespoon Satay 1 tablespoon
Ingredient image
Tools needed
Charcoal grill or electric grill, mortar and pestle, chopsticks, spoon,…
How to prepare Grilled Razor Clams with Satay
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Preparing the razor clams
The razor clams you bought should be soaked in rice water or diluted salt water for about 2-3 hours to let them expel all the mud and sand, then rinse with clean water.
Separate the shells in advance.
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Making the satay sauce
Peel the garlic, chop the lemongrass, and then pound them in a mortar until finely crushed.
Next, add sugar, seasoning powder, ground pepper, oyster sauce, and satay to the mortar, and mix well to combine the ingredients.
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Grilling the razor clams
Prepare an electric grill or charcoal grill, arrange all the clams on it, then scoop the satay sauce evenly over the clams. Grill for about 3 minutes from when the clams start to boil.
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Final Product
The cooked clams are arranged on a plate, decorated beautifully, and then enjoyed. The chewy, sweet, and meaty taste of the clams combined with the spicy and fragrant satay flavor will surely satisfy you.
How to choose delicious razor clams
- When buying razor clams, it is best to purchase from reputable seafood stores, where the clams are kept in tanks and sold by weight instead of being bundled together.
- If you have to buy from a market, choose clams that are sandy yellow in color, with shells that are not cracked and where you can observe a smooth, clear membrane inside.
- Fresh, live razor clams will have a muddy smell and the characteristic scent of seafood that lives in the sea, while dead clams will have a very unpleasant odor.
- When placed in water for a while, live clams will move and stick their tongues out of their shells, while dead clams will remain still.
Some methods to clean sand and eliminate the fishy smell of razor clams
- Using rice water: When buying clams, soak them in a basin of rice water for 1 – 2 hours, and they will expel sand and mud. After that, rinse them clean to prepare for cooking.
- Using metal: Soaking razor clams in a basin of metal water or in a basin that contains metal (preferably iron utensils) will also cause the clams to expel sand and mud like most other types of clams.
- Using diluted saltwater: Diluted saltwater is similar to the natural environment of razor clams, so when you soak the clams in it, they will also open their mouths and release mud and sand. Soak the clams for about 3 hours, changing the water every hour to remove impurities.
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The aroma of grilled butter garlic razor clams and satay is truly enticing, wishing you success in making this dish!
*Refer to the image sources and recipes from the YouTube channel: Delicious Dishes and Feedy Delicious Dishes
