How to Enjoy Razor Clams in the Fujian Style

You see, I really like razor clams. In Fujian, they make them in a way that is very interesting. They call it "Old Wine Steamed Razor Clams." The clams are so soft and sweet that it's hard to say no.

This is how I like to do it. First, I clean my razor clams really well. Then, I put them in a steam pot with the siphon end down and pack them in tightly. This small step makes sure that the shells don't break open and let all the moisture out while they cook.

After that, I fill in any gaps with pieces of ginger and then pour in a lot of Fujian old wine. There isn't a single drop of water that goes in. A quick steam, only 10 minutes, and we're done.

This method is great because it keeps the clams' natural flavor. What happened? Tender, juicy, and very tasty razor clams. Don't forget to drink every last drop of that broth at the bottom of the bowl, no matter what. It would be a shame to throw away such tasty food.

But the magic doesn't end there. Another equally magical way is called "Smooth Razor Clam Soup," or "Stir-Fried Razor Clams." This makes razor clams that are as soft and smooth as velvet.

It's easy to get ready. I clean the razor clams very well, then I open the shells and take out the meat. They are ready for the next step after soaking in a light marinade of salt, MSG, soy sauce, and pepper for a few minutes.

Next, I put some oil in a hot pan. I add some shallots and ginger and let them cook until they smell good. Next, pour in the water that is boiling.

I drop the marinated razor clams in one at a time, being careful. The most important thing is to not stir right away. Let them sit in the hot water for a while to harden, then gently move them around with a spoon.

I add the next set of flavors—cauliflower, garlic sprouts, celery, and pickled bamboo shoots—once the broth starts to boil. A little bit of chicken bouillon powder, a little bit of salt, and a splash of cooking wine finish off the seasoning.