Asian Style Razor Clams
18 Minute
Rich in Minerals
Asian Style Razor Clam dish is quick and easy to prepare and cook.
1 rating
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  • 5 razor clams shells scrubbed under cold water just before cooking
  • 2 teaspoons of your favourite cooking oil
  • 1/2 fresh lemongrass stick peeled, bashed with the back of a heavy knife & finely chopped
  • 1 garlic clove finely chopped
  • 1/2 inch fresh ginger root peeled & grated
  • 1 teaspoon lime juice
  • 1 pinch dried chilli flakes
  • 1 spring onion
  • 1-2 tablespoons fresh coriander finely chopped


  • Heat the oil in a large, flat bottomed pan.

  • Add in the lemongrass, garlic and ginger and fry for 1 minute to release the flavours. Do not let them burn.

  • Quickly place the clams in the hot pan and cover with a lid or a plate. The clams are still alive at this point so it is essential that you do this quickly to minimise their suffering.

  • After 1-2 minutes, shake the pan around and remove the lid.

  • The clams should all have opened and released a lot of juice into the pan. Spoon the juice over the top of the clams to get the flavour into the shells.

  • Sprinkle with the lime juice, chilli, spring onion and coriander and serve.

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