The razor clam, also known as elephant trunk shell, is a type of clam that many people love, especially when prepared as steamed dishes. I’m sure you have heard of the dish steamed razor clam with lemongrass, right? On this occasion, TasteVN will go to the kitchen to introduce you to 2 very appealing ways to make steamed razor clam with lemongrass!
1. Steamed Razor Clam with Lemongrass
Preparation
20 minutes
Cooking
10 minutes
Difficulty
Easy
Ingredients for Steamed Razor Clam with Lemongrass For 4 people
Razor clam 200 gr (elephant trunk shell) Lemongrass 4 stalks Chili 2 fruits Vietnamese coriander A little Coarse salt 1 tablespoon Common seasoning A little (salt/ sugar/ monosodium glutamate)
Ingredient Image
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How to prepare Steamed Razor Clams with Lemongrass
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Cleaning the razor clams
After purchasing the razor clams, you put them into a bowl and soak them in water for 15 minutes. Then, wash and scrub multiple times to remove the mud and dirt stuck on the outer shell.
Next, use hot water at about 70 – 80 degrees Celsius to pour over the clams, then proceed to peel off the outer skin on the head of the razor clam.
After peeling off the skin, you separate the mouth of the razor clam and wash its belly thoroughly to remove any sand.
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Prepare the ingredients
For lemongrass, you divide it into 2 parts. One part is sliced using a knife, and the other part is cut into sections and crushed.
Pick out the yellow and dry leaves from the Vietnamese coriander, then wash it clean and place it in a basket to drain.
To make a delicious bowl of dipping sauce, you just need to pound 1 tablespoon of coarse salt with 1 chili and 1/3 teaspoon of monosodium glutamate.
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Make steamed razor clams with lemongrass
First, you sequentially add the prepared razor clams, 300ml of water, 1/3 teaspoon of monosodium glutamate, 1/3 teaspoon of salt, 1/3 teaspoon of sugar, sliced lemongrass, and the crushed lemongrass sections into a pot.
Then place the pot on the stove, turn on to medium heat, and steam for about 5 minutes until the razor clams are cooked, then turn off the heat.
If you like it spicy, you can add an additional sliced chili into the pot of steamed razor clams!
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Final Product
The steamed razor clams with lemongrass are intoxicating with the aroma of lemongrass, hot and fresh, the razor clams are chewy and soft, especially they still retain their natural sweetness.
To fully appreciate the flavor of the dish, you must eat it with chili salt and Vietnamese coriander!
2. Steamed razor clams with lemongrass and lime leaves
Preparation
10 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Steamed razor clams with lemongrass and lime leaves For 2 – 3 people
Razor clams 1 kg Lemongrass 8 stalks Lime leaves 8 leaves Salt A little
Ingredient Image
How to prepare steamed razor clams with lemongrass and lime leaves
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Prepare the razor clams
After buying the razor clams, use a knife to make a straight cut along the shell, then use a spoon to scrape out all the mud and internal organs inside. After that, rinse briefly with diluted salt water and then wash thoroughly with fresh water several times.
How to clean razor clams from sand:- Method 1: Soak the razor clams in a bowl made of metal or any metal container for about 2 – 3 hours to help the razor clams release their slime and mud quickly.
- Method 2: Soak the razor clams in rice water for about 1 – 2 hours, then wash thoroughly with water.
- Method 3: Alternatively, you can soak the razor clams in a mixture of water, vinegar, and finely chopped fresh chili for 2 – 3 hours to help them release sand.
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Prepare the other ingredients
Cut the lemongrass to take the root part, then peel off the outer layer and wash it clean. Wash the lime leaves with water 2 – 3 times to remove dirt, then drain.
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Final Product
The dish of steamed razor clams with lemongrass is hot, with the fresh scent of lime leaves blending with the warm aroma of lemongrass that stimulates the taste buds immensely.
The razor clams are chewy and soft, fragrant and rich, preserving their natural sweetness, and dipping them in a bowl of salt and lime is just perfect!
How to choose fresh and delicious blood cockles (elephant trunk snail)
- You should choose blood cockles that are relatively uniform in size, large oval shape, elongated with two valves of equal size.
- The front end of the blood cockle has a sharp curve, but the back end is rounder, with the valves slightly open at both ends, longer at the back end.
- Fresh and delicious blood cockles are those with tightly closed shells; if they are open, touching them will cause them to close quickly, with a lot of clear and clean water inside and a slightly fishy smell.
- Avoid buying blood cockles that have opened shells, close slowly, have little and cloudy water inside, and emit a foul smell because they are old and no longer fresh.
With 2 simple recipes for steamed blood cockles at home that TasteVN just shared, hopefully, it will help enrich your family menu to make meals more appealing!
