in spain they are treated like any clam, tia pol did a great version when the original chef was there, tender garlic-y....below sounds like a fun way
Steamed Razor Clams with Chili, Ginger and Vermouth
1 kg large razor clams, rinsed thoroughly and drained
1/2 cup dry white vermouth
5 cm (2 inch) length fresh ginger, peeled and julienned
3 cloves garlic, peeled and chopped
1 fresh red chili, seeded and julienned (I used bird's eye chilies for more bite)
1 Tbsp light soy sauce (or to taste)
A generous handful tender watercress sprigs, thoroughly rinsed and drained
Combine vermouth and clams and allow to steep in a large bowl for about 5 minutes. Drain clams (reserving vermouth) and steam over fiercely boiling water for 5 minutes only. Do not overcook, or the they will turn rubbery. Remove from steamer when done. Do not discard clam juices.
Heat about 1 tablespoon light vegetable oil in a wok and when hot, fry the ginger until browned. Add the garlic and stir until fragrant, ensuring garlic doesn't burn.
Add chilies, soy sauce, reserved vermouth, clams and clam juices to the wok and stir everything together, keeping the heat high. Once the broth simmers, turn off heat.
Dish out clams and garnish with the sprigs of watercress. I additionally garnished this with some extra crisp fried julienned ginger. Serve with white rice, or over soup noodles.
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Steamed Razor Clams with Chili, Ginger and Vermouth
1 kg large razor clams, rinsed thoroughly and drained
1/2 cup dry white vermouth
5 cm (2 inch) length fresh ginger, peeled and julienned
3 cloves garlic, peeled and chopped
1 fresh red chili, seeded and julienned (I used bird's eye chilies for more bite)
1 Tbsp light soy sauce (or to taste)
A generous handful tender watercress sprigs, thoroughly rinsed and drained
Combine vermouth and clams and allow to steep in a large bowl for about 5 minutes. Drain clams (reserving vermouth) and steam over fiercely boiling water for 5 minutes only. Do not overcook, or the they will turn rubbery. Remove from steamer when done. Do not discard clam juices.
Heat about 1 tablespoon light vegetable oil in a wok and when hot, fry the ginger until browned. Add the garlic and stir until fragrant, ensuring garlic doesn't burn.
Add chilies, soy sauce, reserved vermouth, clams and clam juices to the wok and stir everything together, keeping the heat high. Once the broth simmers, turn off heat.
Dish out clams and garnish with the sprigs of watercress. I additionally garnished this with some extra crisp fried julienned ginger. Serve with white rice, or over soup noodles.
- Skinny 4-20-2010 2:36 pm