Besides familiar dishes like grilled razor clams, razor clam porridge,… now you can combine them with sweet and sour sauce, water spinach, mango, cucumber, and tomatoes to create 4 extremely delicious, rich, and attractive salads. If you like it too, let’s go to the kitchen to make this salad right away!
1. Sweet and Sour Razor Clam Salad
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Preparation
1 hour 30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sweet and Sour Razor Clam Salad For 4 people
Razor clams 500 gr Shredded water spinach 80 gr Salt 10 gr Minced garlic 10 gr Minced chili 10 gr Chili powder 10 gr Vietnamese basil 10 gr Lemon 50 gr Water 1 l Ginger 10 gr White vinegar 50 ml White sugar 200 gr Fish sauce 80 ml Snow mushrooms 80 gr Carrots 80 gr Pickled radish 50 gr Bell pepper 30 gr Onion 50 gr Kumquat 30 gr Kumquat juice 80 ml
How to choose fresh ingredients
How to choose fresh water spinach
- You should choose water spinach bundles that are of moderate size (about the size of a chopstick), as these are naturally fresh. Avoid buying bundles with unusually thick stems.
- “Eat seasonally” is a commonly applied principle for selecting clean food; you can buy water spinach in the summer from April to June, which is the time when water spinach grows the most.
- Avoid buying water spinach bundles with dark green leaves; if the stems are very brittle when broken, you should also limit your purchase.
How to choose good snow fungus
- You should choose to use light yellow snow fungus instead of white snow fungus because it has more nutritional value.
- Choose snow fungus that has a complete shape, is not torn, with no mold on the surface and free from insects or other impurities.
- If the fungus has an unpleasant strange smell, especially a sour smell, it should definitely not be purchased.
How to prepare Sour and Sweet Long Shell Salad
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Preparing long shell
You soak the long shell with 10g of salt, 10g of chili, 20g of sliced lemon along with 4 – 5 stainless steel spoons for 1 hour to let the shell release all the sand.
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Prepare ingredients
You prepare a mixture of 100ml water, 50ml white vinegar, and 30g sugar. Then, rinse the water spinach 2 – 3 times with water and soak the water spinach in the mixture to make it crisper.
The onion is cut into wedges, placed in 100ml of water, and then stored in the refrigerator for 15 minutes to reduce its sharpness. Remove the stems and seeds from the chili and cut it into strips. Peel the carrot, wash it clean, and cut it into strips.
Soak the snow mushrooms in diluted salt water for 15 minutes, then rinse with clean water and let them drain. After that, cut the mushrooms into bite-sized pieces and quickly blanch them in boiling water for about 2 minutes to cook them while maintaining their crispness.
Wash the kumquat, slice it. Wash the coriander and chop it finely.
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Blanch and marinate sea snails
Bring a pot of water to a boil, when the water is boiling, add 10g of ginger, then add the sea snails to blanch them until they open up and release all the mud. Once the snails are cooked, take them out, separate the meat, and let them drain.
Mix the snail meat evenly with 30g of lemon juice, 10g of sugar, and marinate for 10 minutes to let the seasoning soak in.
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Make the salad dressing
You put the pot on the stove and turn on the medium heat, add 80ml of tangerine juice, 150g of white sugar, 80ml of fish sauce, and stir well until the sauce thickens. Once the sauce is finished, pour it into a bowl and let it cool.
Then add 10g of minced garlic, 10g of minced chili, 5g of chili powder, and 10g of finely chopped Vietnamese coriander, and mix the mixture evenly.
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Proceed to mix the salad
You put the sea snails in a bowl and then gradually add the ingredients like carrots, water spinach, onions, snow mushrooms, chili, pickled garlic, and tangerine into the bowl. Next, pour the dressing over and mix the mixture well.
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Product
The clam salad has a sweet, chewy taste of clams, combined with the crispiness and freshness of water spinach, snow mushrooms, carrots, along with a rich dipping sauce that seeps evenly into each ingredient, making you want to eat another bite after the first.
2. Sour pickled clam salad with water spinach
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Preparation
1 hour
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Pickled Water Spinach Sea Snail Salad Serves 2
Sea snails 1 kg Pickled water spinach 200 gr Shredded carrot 1 piece Shredded onion 1 piece Sliced chili 1 piece Minced basil 10 leaves Pickled shallots 50 gr Cooking oil 2 tablespoons Minced garlic 2 tablespoons Minced chili 1 tablespoon Minced red onion 1 tablespoon Roasted sesame 2 teaspoons Fried onion 2 teaspoons Calamansi juice 1 tablespoon Rice vinegar 2 tablespoons Chili 5 pieces Common seasoning a little (pepper/ seasoning powder/ monosodium glutamate/ sugar/ salt)
Ingredient Images
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How to Prepare Pickled Water Spinach Sea Snail Salad
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Prepare the sea snails
Wash the sea snails thoroughly, then soak them in water with a little salt and 5 sliced chilies for 2 hours to let them release dirt and sand. Next, remove the snails, rinse them 2-3 more times in clean water, and let them drain.
Once the snails are drained, boil them in a pot with 2 liters of water over high heat for 10 minutes. When the snails are cooked, remove them, let them cool, and then separate the meat from the shell.
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Sautéed Razor Clams
Add 2 tablespoons of cooking oil into a pan, when the oil is hot, add 1 tablespoon of minced garlic and 1 tablespoon of minced shallots and sauté until fragrant. When the shallots and garlic turn golden, add the razor clams along with 1/2 teaspoon of seasoning powder and a little pepper, then stir well over high heat for 3 minutes.
Tip: When stir-frying the clams, you should stir quickly and cook over high heat to keep the clams chewy and delicious, without shrinking.
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Making the Salad Dressing
Add 3 tablespoons of fish sauce, 1/2 teaspoon of monosodium glutamate, 2 tablespoons of sugar, 1 tablespoon of calamansi juice, 2 tablespoons of rice vinegar, 1 tablespoon of minced garlic, and 1 tablespoon of minced chili into a bowl and mix the ingredients until the seasonings dissolve evenly.
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Mixing salad
You add 200gr pickled water spinach into a large bowl along with stir-fried razor clams, shredded carrots, shredded onions, shredded bell peppers, finely chopped basil, shallots, 1 teaspoon of roasted sesame, 1 teaspoon of fried onions, 3 tablespoons of dressing, and then mix everything well.
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Final product
You serve the salad on a plate, sprinkle with 1 teaspoon of roasted sesame and 1 teaspoon of fried onions to complete it.
The razor clam salad with pickled water spinach has an attractive color and a strong aroma thanks to the dressing. Moreover, the salad has a crunchy taste from the vegetables and a slight chewiness from the razor clams. The salad is savory; if you like, you can dip it in more dressing to make the razor clam salad with pickled water spinach even tastier!
3. Mango razor clam salad
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Preparation
1 hour
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Mango Razor Clam Salad For 4 people
Razor clams 2 kg Green mango 3 fruits Fish sauce 1 tablespoon Kumquat 5 fruits Minced garlic 1 tablespoon Sliced chili 3 fruits Finely chopped Vietnamese coriander 50 gr Cooking oil 2 tablespoons Common seasoning a little (salt/ sugar/ pepper)
How to choose crunchy green mangoes
- To make a good salad, you should buy green mangoes or Phu Quy mangoes for better flavor than other types of mangoes.
- You should choose mangoes with a green stem, a fragrant smell, and a firm grip; these are the freshest, just-picked fruits.
- Good green mangoes will have a dark green outer skin, smooth and shiny with a white powdery coating.
- Choose mangoes that are not overly ripe, with green skin or just starting to turn yellow; avoid those with unusual colors or large spots on the skin.
-800x450-7.jpg "4 Simple and Delicious Ways to Make Clams Salad That You Can't Resist 31")
How to prepare Mango Razor Clam Salad
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Prepare the razor clams
Soak the razor clams in diluted salt water with 1 sliced chili for 1 hour. Then, rinse the clams 2 – 3 times with clean water and let them drain.
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Prepare the mango
You wash the mango thoroughly 1 – 2 times with water and then let it drain. Next, you cut off the stem, peel the mango, and shred the mango into strands.
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Make the salad dressing
You add 1 tablespoon of fish sauce into a bowl along with 1/2 teaspoon of salt, 2 tablespoons of sugar, 5 calamondins, and 1 sliced chili, then mix the mixture well.
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Stir-fry the razor clams
You add 2 tablespoons of cooking oil to the pan, when the oil is hot, add 1 tablespoon of minced garlic and sauté until fragrant. When the garlic is golden, you add the razor clams and stir-fry on high heat for 3 minutes. Then, you add 1/2 teaspoon of pepper, stir again, and then turn off the heat.
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Mixing salad
You add shredded mango, 50g of finely chopped Vietnamese coriander, and razor clams into a large bowl along with 3 tablespoons of dressing. Then, you mix the salad thoroughly for 5 minutes so that the dressing absorbs evenly into the ingredients.
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Final product
The salad has a beautiful yellow color thanks to the mango, a touch of green from the Vietnamese coriander, and the orange color of the razor clam. Not only is it beautiful, but the razor clam mango salad is also fragrant and delicious, making anyone who sees it want to eat.
The mango has a sweet and sour taste that is just right, and the razor clam has a chewy, fragrant, and tender meat that is not at all mushy. Furthermore, the rich dressing makes the salad even tastier. You can serve it with shrimp crackers to enhance the flavor of the salad!
4. Razor clam salad with cucumber and tomato
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Preparation
1 hour
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Cooking
30 minutes
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Difficulty
Easy
How to choose fresh and delicious tomatoes
- Based on color: you should choose tomatoes that have a bright red outer skin, evenly colored. The outer skin should be intact, without scratches, and plump, indicating fresh tomatoes.
- Based on aroma: naturally ripened tomatoes usually have a mild fragrance that can be easily noticed when smelled. Meanwhile, tomatoes that have been artificially ripened do not have any scent at all.
- Based on the stem: you should choose tomatoes that still have the stem attached to the fruit, and the stem should still be fresh and not wilted. Naturally ripened tomatoes often have a stem that is tightly attached to the top of the tomato.
-800x450-4.jpg "4 Simple and Delicious Ways to Make Clams Salad That You Can't Resist 45")
How to prepare Sea Snail Salad with Cucumber and Tomato
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Prepare the sea snails
To clean the sand and dirt from the sea snails, soak them in diluted saltwater with a few slices of chili for 2 – 3 hours. After soaking, take the snails out and use a brush to scrub the shell clean.
Then, put the sea snails in a pot with 2 liters of water and boil over high heat for 10 minutes. Once the snails are cooked, take them out, let them cool, and then proceed to separate the meat from the shell.
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Prepare other ingredients
To keep the eggplant and cucumber crispy, you should wash the tomatoes and cucumbers, then soak both in a bowl of ice water for 10 minutes. After that, remove the two ingredients and let them drain.
For the cucumber, cut it in half and then slice it diagonally into bite-sized pieces. Cut the cherry tomatoes in half.
Cut 5 calamondin in half, squeeze out the juice, and remove the seeds.
Finely chop the bell pepper, removing the seeds.
Trim the roots of the cilantro, wash it clean, and cut it into pieces about the length of one finger.
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Make the salad dressing
Add 2 tablespoons of fish sauce to a bowl with calamondin juice, along with 2 tablespoons of sugar and half of the finely chopped bell pepper, then mix the ingredients well.
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Sautéed razor clams
Add 2 tablespoons of cooking oil to the pan, and when the oil is hot, add 1 tablespoon of minced garlic and 1/2 of minced chili pepper to sauté until fragrant. When the garlic turns golden, add the razor clams and stir-fry on high heat with 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and 1 tablespoon of oyster sauce for 3 minutes.
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Mixing the salad
Put cucumber, tomato, and razor clams into a large bowl along with 3 tablespoons of salad dressing and mix well so that all the ingredients absorb the flavors evenly. Next, add coriander and mix again, and it’s ready.
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Final product
The razor clam salad has an eye-catching color thanks to the combination of the ingredients. Not only that, the strong aroma of the salad makes everyone even more delighted.
The salad has the crunchiness of cucumber, the light sourness of cherry tomatoes, and especially the soft, chewy, flavorful, and delicious razor clams. When you put the salad in your mouth, you will immediately feel the flavors merging together, the more you eat, the more you love it!
How to choose fresh and delicious clams
- The best clams are the fresh ones that are still alive, with a tongue sticking out when they are in water. These will be sweeter and more nutritious when cooked in porridge.
- Additionally, when buying clams, you should choose those that are of moderate size, not too big and not too small, as overly large clams will have tough meat, while small ones will have little meat and are not tasty.
- Avoid buying clams with a foul smell, where the shell is always open and does not close, and in some cases, the meat falls out of the shell. These have already died and will smell bad when cooked, making them unappetizing.
- For convenience, you can choose to buy pre-prepared clams at reputable seafood stores or in supermarkets and TasteVN, selecting those where the meat feels firm, soft, elastic, and does not have an unpleasant smell.
How to clean clams of sand, without the fishy smell
- Method 1: Soak the clams in diluted salt water and add a few slices of ginger or chili, soaking for 2 – 3 hours, then rinse with clean water; the clams will be both clean and have the fishy smell removed.
- Method 2: Use fermented rice (mẻ) diluted with water to soak the clams for about 1 – 2 hours; they will release all the dirty sand.
How to choose fresh and delicious carrots
- Choose carrots that are dark orange in color, of moderate size, with smooth skin, not bruised, feel firm in hand, and slightly hard.
- Avoid choosing overly large carrots, as they are often old, very hard to eat, and lack the sweet taste and characteristic aroma.
So you now have 4 ways to make razor clam salad that are incredibly appealing with a sweet and sour taste for the whole family to enjoy. Wish you success!
