How to cook bamboo clams

Razor clams are a common type of seafood. They taste delicious, have delicate texture, and have very good nutritional value. Eating some of it properly on a regular basis can have a conditioning effect on the body. There are many ways to cook it, such as making soup, braising it, and making black bean sauce with black bean sauce to make black bean pepper clams, etc. Let's learn how to cook razor clams. Let's take a look at this aspect.

Razor Clams with Black Bean and Pepper Sauce

Ingredients: 0.5 pound of clams, chopped green onions, a little red pepper, 1.5 tablespoons of black bean sauce, 1 teaspoon of light soy sauce, some shredded ginger. Method: 1. Gently wash the dirt on the shell of the clams, then soak them in light salt water for 2 hours, spit out all the sand, and remove them. 2. Pour the clams into boiling water and cook until the shells just open. Remove from the water and set aside. 3. Remove half of the clam shell and tear off the black film. 4. Add oil to the pan, and when it is 60% hot, pour in shredded ginger and red pepper, then pour in clams, quickly toss the pan, and pour in all the seasonings, stir-fry evenly, sprinkle with scallion segments, and serve.

Tips 1. The clams must be blanched in advance to prevent too much water from being released during frying. 2. When cooking the blanched clams, do not stir them vigorously to prevent them from falling out of the shells. Of course, if you don't care about the appearance of the food, then it doesn't matter. 3. The so-called flipping means holding the wok and flipping it with skillful force, without using a spatula, to turn the dishes. You can try it more often at home, it’s a very effective cooking method. 4. Both black bean sauce and light soy sauce are salty, so there is no need to add salt. If you have a strong taste, you can handle it at your discretion

Jumping bamboo clams

Main ingredients: 1000 grams of fresh large razor clams. 150 grams of cooked bamboo shoots slices. Seasoning: 50 grams of Shaoxing wine, 5 grams of fine salt, 25 grams of scallion segments, 5 grams of minced ginger, 0.5 grams of white pepper powder, 25 grams of water starch, 15 grams of sesame oil, and 100 grams of cooked lard. Preparation: (1) Wash the bamboo clams to remove the mud and sand, peel off the shells and take out the clam meat, tear off the ligaments, cut open the water tubes and clam bodies, scrape out the internal organs, wash off the mud and sand, add Shaoxing wine (30 grams), minced ginger, and fine salt (2 grams), soak and set aside. (2) Heat the pan over high heat, add 50g of cooked lard, and when it is 90% hot, add the razor clam meat and stir-fry quickly until it turns jade-colored. Remove from the pan and set aside. (3) Heat the pot on the fire, scoop in 50g of cooked lard, add chopped green onion and bamboo shoots, add 20g of Shaoxing wine and 3g of salt, simmer in the cooked clam juice and bring to a boil, thicken with starch, add the clam meat, turn the pot upside down, drizzle with sesame oil, serve on a plate, and sprinkle with white pepper.

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