Buttery Garlic Razor Clams (Ốc Móng Tay Xào Bơ Tỏi)
Details
Sweet razor clams swimming in a rich, garlicky butter sauce.
Ingredients
Instructions
Prepare the Clams
To ensure the razor clams are free of sand, dissolve a tablespoon of salt in a large bowl of cold water, add a few slices of chili, and soak the clams for at least 30 minutes to an hour. After soaking, rinse them thoroughly under running water.
Parboil the Clams
Bring a pot of water to a boil with a few slices of ginger to remove any fishy odor. Add the razor clams and boil for just 2-3 minutes, until they begin to open. Immediately remove and drain the clams, discarding any that did not open.
Sauté the Aromatics
Heat a large skillet or wok over medium heat and add the vegetable oil and butter. Once the butter has melted, add the minced garlic and chili, and sauté until fragrant and lightly golden.
Cook the Clams
Add the parboiled razor clams to the skillet. Turn the heat up to high and toss them quickly in the garlic butter. Add the oyster sauce, fish sauce, sugar, and optional bouillon powder. Stir-fry for another 2-3 minutes, ensuring the clams are well-coated with the sauce and heated through. Be careful not to overcook, as the clams will become tough.
Serve
Turn off the heat, stir in the chopped Vietnamese coriander, and give it one last toss. Transfer everything to a platter, making sure to pour all the delicious garlic butter sauce over the top. Serve immediately with crusty bread to soak up the sauce.
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