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Ingredients

Instructions

  1. Rinse the razor clams thoroughly under cold running water to remove any sand and grit. Drain well and set aside.
  2. In a large wok or steaming pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and white parts of green onions. Sauté for 1-2 minutes until fragrant.
  3. Add the lemongrass and red chili slices, continue to stir-fry for another minute.
  4. Pour in the water or stock, fish sauce, rice wine, and sugar. Bring to a simmer.
  5. Place the cleaned razor clams into the simmering liquid. Cover the pot with a lid and steam for 3-4 minutes until the clams open up and the meat turns opaque. Do not overcook as the clams will become tough.
  6. Once cooked, sprinkle the green parts of the onions over the clams.
  7. Serve immediately in the cooking pot or transfer to a serving dish with the broth. Garnish with lime wedges.
  8. The clams can be enjoyed by pulling the meat from the shell, and the flavorful broth can be sipped alongside or spooned over rice.

Author : QUANHONGSINH

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