2 ways to make delicious and simple steamed clams, irresistible to eat

Prepare the Ingredients

First, place 300g of razor clams into a basin, and fill it with water until the clams are submerged. Then, chop 1 chili pepper and add it in, soaking for 30 minutes to allow the clams to automatically release all sand and slime.

After soaking, rinse the clams thoroughly with clean water several times and let them drain.

Wash the lime leaves and Vietnamese coriander, then chop them finely. Slice the remaining chili pepper.

For the lemongrass, peel off the outer tough layers, wash it clean, and slice it into thin pieces.

Steamed Clams

You place a clay pot on the stove, then add 1 tablespoon of cooking oil and 1 teaspoon of minced shallots to sauté until fragrant. After the shallots release their aroma, you add sliced lemongrass and finely chopped kaffir lime leaves to stir-fry together.

You use chopsticks to stir evenly until fragrant, then add sliced chili, 1 teaspoon of chili powder, 1 teaspoon of chili sauce, and 1 teaspoon of tamarind juice to stir-fry briefly over medium heat.

Next, you add 150ml of water to the pot and cook until boiling, then season with 1/5 teaspoon of sugar and 1/2 teaspoon of monosodium glutamate. You can adjust the seasoning to suit your family’s taste.

When the water starts boiling, you add the prepared clams and let it boil again. Once the clams open their shells, turn off the heat.

Finally, you serve the dish in a bowl, garnish with Vietnamese coriander, and serve with sweet fish sauce or green chili salt for a delightful experience!

Final Product

The steamed clams are delicious, rich, and visually appealing. The clam meat is chewy, sweet, and fragrant with lemongrass, and when eaten with green chili salt, it’s simply unbeatable!

Prepare the ingredients

Razor clams purchased should be soaked in a basin for about 30 minutes with 800ml of rice water to allow the clams to expel all the sand, then rinse thoroughly with water.

Remove the stems from the chili and slice it. After washing, cut the lemongrass into thin slices using a knife.

Steam the razor clams

After cleaning, place the razor clams into a pot with 100ml of water, 1 spoon of monosodium glutamate, and all the sliced lemongrass.

Next, place the pot on the stove, cook over medium heat for about 10 minutes until the water in the pot boils and the clams open wide, then turn off the stove. Finally, add some sliced chili on top and it’s ready to enjoy!

Final product

The steamed razor clams after completion will have a light, attractive aroma of lemongrass. When eaten, the razor clam meat is fresh, juicy, with chewy, sweet, tender fibers mixed with a bit of spiciness from the chili.

To make it even more delicious, you can dip the razor clam meat in lime salt or sweet and sour fish sauce. Your taste buds will be exploded by the wonderful deliciousness of this dish.