Big meaty Irish razor clams, delivered alive, and so able to keep for a while to clean out the sand in their body. I soak them in salted water, with some whole meal flour added, for at least half a day, for them to feed, drink and empty out the tummy of sand. This time, I kept them for a day in the outside cool air, changing water half way.
rinsing razor clam
In the second round, the brine is flavoured with rice wine and white
pepper, I thought why not season them while soaking, can only enhance
their taste.
An hour before cooking, place them vertical in a pot, with the ‘mouth’ side down, to drain excess water from the body.
blanched razor clam in hot pot
Blanched in a simple seaweed broth for a few seconds, the time needed to
easily remove the meat from the shell, and is just cooked.
Amazing sweet umami flavour, and crunchy texture, goes well with Black bean chilli sauce.
I like to cook them in hot pot, cook as you eat, one by one, every piece
the correct cooking degree, and hot, wonderful healthy slow cooking.
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