Delicious Grilled Butter Garlic Razor Clams

How to Prepare Grilled Butter Garlic Razor Clams

• 1

  Prepare and Boil Razor Clams

  To clean the sand and dirt from the razor clams, soak them in diluted salt water with a few slices of chili for 2 – 3 hours. After soaking, take the clams out and use a brush to scrub the shells clean.

  How to Prepare Razor Clams to Clean Sand

  Using Rice Water: Place the clams in a basin, cover them with rice water and soak for 2 – 3 hours, the clams will naturally release all the mud and slime. After that, rinse the clams with clean water.

  Using Ingredients like Vinegar, Lemon, Chili: Mix ingredients including lemon (or sour vinegar), sliced chili, salt with water, then soak the clams for 2 – 3 hours. After that, take them out and rinse with clean water.

  Place a pot of water on the stove, add the prepared razor clams, and boil them on high heat for about 5 minutes until the clam meat is slightly undercooked, then turn off the heat.

  Remove the clams and rinse them immediately under cold running water, then peel off half of the clam shells.

  Note: Only briefly boil the razor clams, do not boil them until the meat is fully cooked as this will cause the clams to dry out when grilled, losing their natural sweetness.

  

  

  

  
• 2

  Make garlic butter sauce

  Put into the handheld blender: 50g unsalted butter, 1 tablespoon minced garlic, 1/2 teaspoon seasoning powder, 1 tablespoon finely chopped parsley.

  Blend until the ingredients are combined into a smooth sauce mixture.

  

  
• 3

  Brush the sauce and grill the razor clams

  Use a brush to evenly spread the garlic butter sauce over the surface of the razor clams. Do this one by one until all the razor clams are prepared.

  Then place each razor clam on the grilling rack and sprinkle a little breadcrumbs on top. Grill the clams in the oven, with the heat on top at a temperature of 250 degrees Celsius for about 2 – 3 minutes.

  Tip

  • Sprinkling breadcrumbs on the razor clams helps retain the sweetness of the clam meat while creating an appealing crispy texture for the dish.
  • Grill with the clam side facing the heat, do not grill with both sides, and do not grill for too long as this will cause the clam meat to shrink and dry out.
  • If you don’t have an oven, you can also place the clams on a grilling rack and grill them using an electric grill or charcoal grill.

  

  

  

  
• 4

  Prepare the dipping sauce

  Put into the blender: 1 tablespoon of finely chopped parsley, 1/2 tablespoon of seasoning powder, 1 tablespoon of finely chopped green chili, 2 tablespoons of condensed milk, and 1 tablespoon of lime juice.

  Blend well to create a smooth dipping sauce mixture.

  Note

  • Condensed milk will make the dipping sauce rich, delicious, and slightly sweet, while also providing a moderate thickness.
  • Adding chopped parsley to the sauce helps create an attractive aroma, a unique taste, and prevents the dish from being too rich.

  

  

  

  
• 5

  Final product

  Grilled butter garlic scallops with fresh, sweet scallop meat, rich and delicious butter combined with the fragrant aroma of garlic and parsley is incredibly appealing.

  Serve the dish with dipping sauce made from condensed milk and finely chopped parsley, which is sweet and rich but very harmonious, just right, adding a little novelty without being overwhelming.

  This dish can be enjoyed on its own or paired with a cold draft beer with friends on the weekend, which is truly wonderful!