These Chinese-style razor clams are sauteed quickly with garlic and soy sauce until just tender and fragrant. It's a classic Cantonese seafood dish that looks impressive, yet comes together quickly with minimal ingredients, and is perfect for sharing as part of a family-style meal.
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Sweet, briny razor clams pair beautifully with aromatic garlic and chili oil which soaks up every drop of savory sauce.
What are razor clams?
Razor clams are long, narrow shellfish with a mild, slightly sweet flavor and tender texture when cooked properly.
They're commonly found in Chinese seafood restaurants, often steamed with garlic, chili, and glass noodles.
Because razor clams cook quickly, the key is gentle heat and precise timing. Overcooking will make them tough.
Where to find?
You can find razor clams in Asian supermarkets -- they're typically more available in the fall.
However, you can find frozen razor clams year round.
Why you'll love this recipe
Simple & easy: clean flavors that let the seafood shine.
Fast cooking time: the cook time is quick.
Great as an appetizer: perfect as a shared appetizer, or side dish as part of a larger Chinese meal.
Ingredients you'll need
- razor clams: fresh or live is best
- aromatics: garlic, ginger, shallot (or onion): finely minced for fragrance
- soy sauce: adds seasoning without overpowering
- Shaoxing wine: optional, but adds extra flavor
- sugar: just a pinch to balance
- neutral vegetable oil: for blooming the garlic
- green onions: for garnish
- chili/chili oil: for optional heat and flavor
How to clean razor clams
Rinse the razor clams thoroughly under cold running water.
Soak them in lightly salted water for 20 minutes to help purge sand.
Rinse again and drain well.
Discard any clams that are cracked or do not close when tapped.
How to cook Chinese razor clams
Heat vegetable oil in a wok or skillet over medium-high.
Add ginger, garlic and shallot, stir-fry until fragrant (about 30 seconds -- don't burn).
Toss in razor clams, stir quickly, then add Shaoxing wine, soy sauce, and sugar.
Cover with a lid and cook for 3-5 minutes until clams open. Discard any that stay closed.
Remove from heat, garnish with green onions, red chili and chili oil, if desired.
Serve hot with steamed rice.
How to serve
Serve immediately while hot.
This dish pairs well with steamed jasmine rice, and other light dishes such as yu choy, steamed scallops, or steamed pompano.
How to store
Razor clams are best eaten immediately.
If needed, refrigerate leftovers in an airtight container and reheat gently by steaming.
Avoid microwaving, which can toughen the clams.
Variations
Add mung bean/glass vermicelli noodles, similar to making Chinese-steamed scallops.
Expert tips
Do not overcook: once opened, the clams are ready.
Work quickly: lightly sauté the garlic for a clean, sweet aroma.
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Chinese-Style Razor Clams with Garlic
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 lbs fresh razor clams cleaned well
- 1 tablespoon neutral vegetable oil
- 2 teaspoon chopped fresh ginger
- 3 tablespoon chopped garlic
- 2 tablespoon finely chopped shallot or onion
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoon soy sauce
- 1 teaspoon granulated sugar
Garnish:
- chopped green onion
- chopped fresh red chili
- 1-2 tablespoon chili oil to taste
Instructions
Prepare the razor clams:
- Rinse the razor clams thoroughly under cold running water.
- Soak them in lightly salted water for 20 minutes to help purge sand.
- Rinse again and drain well.
- Discard any clams that are cracked or do not close when tapped.
Cook:
- Heat vegetable oil in a wok or skillet over medium-high.
- Add ginger, garlic and shallot, stir-fry until fragrant (about 30 seconds -- don't burn).
- Toss in razor clams, stir quickly, then add Shaoxing wine, soy sauce, and sugar.
- Cover with a lid and cook for 3-5 minutes until clams open. Discard any that stay closed.
- Remove from heat, garnish with green onions, red chili and chili oil, if desired.
- Serve hot with steamed rice.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
These Chinese-style clams with garlic look incredibly delicious, Michelle - such vibrant flavour and texture!
Michelle
Thanks Ben! So good paired with rice!
Heidi
You've made preparing these clams so easy, and I like how the hands on time is so minimal. Plus, the fresh ginger and garlic add such a lovely touch, while still allowing the flavor of the clams to shine through!
Michelle
Thanks Heidi! It's a great dish for when you want to change up your dinner ideas! 🙂
Raymund | angsarap.net
Those razor clams look absolutely incredible, so simple but so full of that clean, briny‑garlic goodness. You’ve definitely inspired me to hunt down some fresh clams soon.
Michelle
Thanks Raymund, they're such a treat when fresh razor clams are in season! 🙂
2pots2cook
Perfect week dinner idea! Thank you so much!
Michelle
Thanks Davorka! Hope you can find fresh razor clams on your end! 🙂