Ingredients
Instructions
- Rinse the razor clams thoroughly under cold running water to remove any sand and grit. Drain well and set aside.
- 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.
- Add the lemongrass and red chili slices, continue to stir-fry for another minute.
- Pour in the water or stock, fish sauce, rice wine, and sugar. Bring to a simmer.
- 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.
- Once cooked, sprinkle the green parts of the onions over the clams.
- Serve immediately in the cooking pot or transfer to a serving dish with the broth. Garnish with lime wedges.
- The clams can be enjoyed by pulling the meat from the shell, and the flavorful broth can be sipped alongside or spooned over rice.
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