Razor clams

Razor clams

　　Razor clams are abundant along the coast of Dongtai and renowned throughout China. These clams have thin, elongated shells in a yellowish-brown hue, hinged together like bamboo tubes. Each clam is roughly rectangular, measuring about 10 centimeters in length. The clam meat is tender, delicious, and highly nutritious, containing 5.5% protein, 0.8% fat, 1.8% sugar, 1.1% minerals, as well as a large amount of calcium. They can be eaten fresh, stir-fried, or used in soups. Additionally, they can be processed into dried razor clams, canned, or cooked down into clam oil for seasoning — making them a premium seafood delicacy with medicinal benefits as well. The snow-white razor clam meat, paired with winter bamboo shoots and shiitake mushrooms, presents an attractive color scheme, aromatic flavor, silky texture, and delightful taste. Dried razor clams are made by shelling live clams, then boiling and sun-drying the meat.

　　Characteristics: This dish features plump clams with a white jade-like appearance. The clam meat is rich, smooth, and tender, while the siphon tips are crisp, refreshing, and slightly chewy. When lifted, they shimmer like silver, and when eaten, they offer an exceptionally fresh and delicious flavor — making it a seasonal delicacy of early spring.

　　Main ingredient: 1,000g live large razor clams

　　Ingredients: 150g cooked sliced bamboo shoots

　　Seasonings: 50g Shaoxing wine, 5g salt, 25g scallion sections, 5g minced ginger, 0.5g white pepper, 25g cornstarch, 15g sesame oil, 100g cooked lard

　　grams, 100 grams of cooked lard.

　　Preparation steps:

　　1. Rinse the razor clams to remove sand, shuck the shells and extract the meat. Remove the tough muscle, split open both the siphon and the body, scrape out the internal organs, and wash away any remaining sand. Marinate the clams in 30g Shaoxing wine, minced ginger, and 2g salt, and set aside.

　　2. Heat a wok over high heat, add 50g cooked lard, and when it is nearly smoking, add the clam meat. Stir-fry quickly until it turns a jade-like color, then promptly remove and set aside.

　　3. Reheat the wok, add another 50g cooked lard, then sauté the scallion sections and bamboo shoot slices. Pour in 20g Shaoxing wine and 3g salt, add the reserved clam juice and bring to a boil. Thicken with cornstarch, add the clam meat, toss in the wok, drizzle with sesame oil, and transfer to a plate. Sprinkle with white pepper before serving.