Long clams are a nutritious and delicious dish that can be prepared into many drinking snacks or snacks. TasteVN suggests 2 recipes for grilling long clams with scallion oil and long clams with mango sauce that are incredibly appealing. Let’s cook to make these tempting grilled dishes at home!
1. Grilled long clams with scallion oil
-
Preparation
1 hour
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Grilled Long Clams with Scallion Oil Serves 2
Long clams 500 g Scallions 100 g Roasted peanuts 70 g Chili 2 pieces
How to prepare Grilled Razor Clams with Scallion Oil
-
Prepare the ingredients
First, place the clams in a bowl of cold water, using a brush to scrub the shells to remove dirt and algae.
Then, add enough water to the bowl to cover the clams, cut a few bird’s eye chilies into the bowl, and soak for about 1 – 2 hours to allow the clams to release impurities.
Wash the scallions and cut them into small pieces. Rinse the chilies with water and chop them finely. Place the peanuts into a mortar and pound them coarsely (only pound them coarsely, not finely; if they are too fine, the dish will not taste good).
-
Blanch the razor clams
Rinse the soaked clams with cold water again to clean them, then place them in a pot for blanching.
Put the pot on the stove and add about half a bowl of cold water, then bring it to a boil. Boil the water for about 2 – 3 minutes, then turn off the heat and remove the clams.
After that, rinse the clams with cold water, then separate one side of the shell while keeping the side with the meat.
Tip: You should not blanch the razor clams for too long, as overcooking will result in them becoming mushy and the meat shrinking. Moreover, since we will grill the clams afterward, there is no need to cook them too thoroughly.
-
Making the scallion oil
You put the chopped green onions, minced chili, and crushed peanuts into a bowl. Add 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1 teaspoon of pepper. Then mix well.
You can adjust the amounts of the ingredients to suit your taste.
Next, pour 150ml of cooking oil into a non-stick pan and heat it until boiling. When the oil is hot, pour it directly into the bowl with the scallion and garlic mixture mentioned above. Then use a spoon to mix well to have a bowl of fragrant scallion oil.
-
Grilling the razor clams
Heat up a charcoal stove (you can use an electric grill), place a grilling rack on it and arrange the razor clams on the rack one by one. Remember to space them out so they cook evenly and don’t take up too much space.
When you see steam rising, use a spoon to drizzle some scallion oil over each clam. Continue grilling until you see the scallion oil bubbling, and then it’s ready to enjoy.
-
Final product
Hot and fragrant grilled razor clams with scallion oil should be served with a thick, sour, and spicy dipping sauce. This dish is best enjoyed while still hot, so gather your family together to chat and enjoy the rich flavor of grilled razor clams with scallion oil, what could be better.
2. Grilled Razor Clams with Mango Sauce
-
Preparation
1 hour
-
Cooking
10 minutes
-
Difficulty
Easy
Ingredients for Grilled Razor Clams with Mango Sauce Serves 2
Razor clams 1 kg Spring onions 50 g Ripe mango 1 fruit Cashews 70 gr (can be replaced with peanuts)
Tools: pot, bowl, basin,…
How to Make Grilled Razor Clams with Mango Sauce
-
Prepare the Ingredients
You use a brush to scrub the outside of the shell to remove mud and algae. Then soak the clams in rice water for about 1 – 2 hours; you can add chopped chili or a few metal utensils (spoons, forks, knives,…) to help clean the clams faster.
If you can’t prepare rice water in time, you can also clean the clams according to the method at the beginning of the article.
Peel the ripe mango, then take a small amount and cut it into the size of peppercorns, the remaining part should be diced.
-
Make the sauce and scallion oil
Add the diced mango to a blender, then add 1 tablespoon of sugar, 1/4 tablespoon of salt, and 1 small cup of water. Blend until smooth.
Pour the blended mango into a pan and heat on low until the sauce is warm. Cook until the sauce bubbles gently and thickens, then turn off the heat and transfer to a bowl.
Add the chopped scallions to a small bowl, add 1/2 teaspoon of sugar and 1/2 teaspoon of seasoning. Heat 4 tablespoons of cooking oil until boiling and pour directly into the scallion bowl, then mix well.
-
Blanch the razor clams
Place a pot on the stove and add about 1 bowl of cold water, then bring it to a boil. Once the water is boiling, add the cleaned razor clams to blanch briefly.
Blanch the clams for about 2 – 3 minutes until they just open, then turn off the heat and immediately transfer them to a colander. Do not overcook, as the clam meat will shrink and the dish will not be tasty anymore.
After that, remove one side of the clam shell and keep the part that contains the meat.
-
Grilled clams
Place the grill over a hot stove (charcoal, gas, or electric grill), and arrange the clams on the grill.
Drizzle with scallion oil and crushed cashew nuts, and add diced mango on top, then grill for about 2 – 3 minutes.
Continue grilling until you see the scallion oil starting to bubble, and the dish is complete.
-
Final product
Grilled clams with scallion oil is a completely new combination, bringing you a unique dish that is familiar yet strange. The soft grilled clams with fragrant and rich scallion oil and cashew nuts, dipped in the sweet and sour mango sauce will definitely make your taste buds tingle.
- To select fresh clams, pay attention to baskets that contain many clams with their tongues sticking out. However, if you have time, you should choose each clam to ensure the best quality dish.
- In addition, live clams are those that feel firm in your hand, not too light and not too heavy, and especially do not have a foul smell.
How to clean razor clams
- Soak razor clams in diluted saltwater, adding a few small cut chili peppers. This is a quite familiar and effective method for clams to expel all dirt.
- You can also soak razor clams in rice washing water; with this method, you should soak them overnight for the best effect.
- Additionally, you can soak razor clams in saltwater, then add a few smashed ginger slices. This is also a quick way to help clams expel all mud.
- If you have time, you should soak the clams overnight for them to be as clean as possible. If not, you should soak them for at least 1 to 2 hours.
How to choose ripe mangoes
- Choose mangoes that are uniformly yellow on the outside, with a firm stem, skin that is not soft or wrinkled, the stem slightly indented into the flesh, taut skin, few dark spots, and not bumpy.
- Avoid selecting mangoes that are too hard or overly soft; opt for those that have a certain firmness when touched, do not mash easily, and feel quite solid in hand.
- It is advisable to buy mangoes that emit a natural fragrant smell; do not buy artificially ripened mangoes that have a bland taste and an unpleasant odor when sniffed.
It’s really simple to make this delicious dish, isn’t it? Let’s get into the kitchen and start making this wonderful dish right away, TasteVN wishes you success!
*Refer to images and recipes from the YouTube channel Delicious Dishes and cooky.vn.
