Razor clam salad

Razor clam salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

I don’t often get to cook razor clams, so when I saw them for sale by the bucketload on Mui Ne beach, I just had to buy some. Razor clams are named for their long and narrow fragile shells, which are shaped just like cut-throat razors. Their flesh is sweet and their texture similar to tender squid — and just like squid, never overcook them, or they will be rubbery.

Ingredients

Quantity Ingredient
450g razor clams or pipis
225g Pickled vegetables
1/2 small onion, thinly sliced
5 perilla leaves, sliced
5 mint leaves, sliced
5 vietnamese mint leaves, sliced
5 saw-tooth coriander leaves, sliced
5 asian basil leaves, sliced
1 teaspoon Fried red Asian shallots
1 teaspoon Fried garlic chips
2 teaspoons garlic oil
3 tablespoons Nuoc mam cham dipping sauce
1 tablespoon roasted peanuts, crushed
1 red chilli, sliced

Method

  1. Bring a large saucepan of water to the boil. Add the clams and cook for 1 minute. Remove the clams using a slotted spoon and submerge them in an ice bath tostop them overcooking and to retain their texture.
  2. Remove the clams from their shells and place in a large mixing bowl, discarding the shells. Add the pickled vegetables, onion, herbs, fried shallots, garlic chips, garlic oil and nuoc mam cham. Mix together well.
  3. Transfer to a plate, garnish with the peanuts and chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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