Scallion Oil Razor Clams

 Scallion oil razor clams are a classic refreshing seafood dish in Chinese home cooking. 

The razor clams are tender, juicy and sweet, topped with fragrant hot scallion oil and a savory sauce. It features a fresh original flavor, rich onion aroma and simple cooking steps, being a popular quick seafood appetizer.

Ingredients

Main Ingredients

400g fresh razor clams

Aromatics

A large handful of fresh scallions

3 garlic cloves (minced)

2 thin ginger slices

1 dried red chili (optional)

Seasonings

2 tablespoons light soy sauce

1 teaspoon oyster sauce

½ teaspoon sugar

A pinch of salt

A little white pepper

3 tablespoons cooking oil

Moderate clean water

Step-by-Step Instructions

1. Clean the razor clams thoroughly

   Soak the fresh razor clams in salted water for 1–2 hours to let them spit out sand and impurities.

   Scrub the shells with a brush, rinse repeatedly with running water, and drain for later use. Cut scallions into long strips and divide into white and green parts.
2. Blanch the razor clams

   Add water, ginger slices and a little cooking wine to a pot and bring to a boil.

   Put the razor clams into the boiling water and blanch for 1 to 2 minutes until the shells fully open.

   Take them out immediately, discard any unopened dead clams, then remove the shell residue and rinse briefly to keep the meat clean.
3. Arrange on a plate

   Place the processed razor clam meat neatly on a flat plate.

   Spread minced garlic, white scallion strips and shredded chili on the surface. Mix light soy sauce, oyster sauce, sugar and a little warm water to make a simple savory sauce, then pour it evenly over the clams.
4. Make hot scallion oil

   Heat cooking oil in a small pan until it smokes slightly.

   Add the remaining green scallion strips into the hot oil, stir for a few seconds to release strong aromatic fragrance.
5. Drizzle and finish

   Pour the boiling hot scallion oil evenly over the razor clams to stimulate the full flavor of garlic and scallions.

   Sprinkle a little white pepper for extra freshness.
6. Serve hot

   Mix slightly before eating. Enjoy the tender razor clams with rich scallion oil flavor while hot.

Cooking Tips

1. Do not over-blanch razor clams, or the meat will shrink and become tough.
2. Soaking in light salt water is the key to removing sand effectively.
3. Hot oil must be hot enough to fully release the scallion aroma.
4. Adjust the amount of seasoning lightly to highlight the natural sweetness of seafood.
5. This dish can also be served cold after chilling for a refreshing summer taste.