How to Make Vietnamese Stir-fried Razor Clams with Tamarind Sauce

Prepare the Razor Clams

Unlike other types of clams, razor clams have a long, slender shape. Their insides can be quite dirty, so it's important to clean them thoroughly before cooking.

Rinse the razor clams a few times to clean the outside, then use a sharp knife to split the shells open. Cut along the clam's flesh to remove all the dark parts inside. It's best to do this under running water for a more effective clean. You can watch the cleaning process in this video on stir-frying razor clams with garlic butter.

Prepare the Other Ingredients

Clean and crush some of the lemongrass and ginger. Set these aside for blanching the clams.

Mince the remaining lemongrass and ginger. Depending on your preference, you can choose to omit lemongrass, but adding it enhances the aroma. Be sure to mince it finely, as lemongrass is quite tough, and fine pieces will blend better into the dish.

Mince the garlic and chili similarly. If you prefer less heat, use large, mild chili peppers.

Wash and drain the Vietnamese coriander. Chop half of it to stir-fry with the tamarind and razor clams, and leave the other half as a garnish.

Peel and wash the coconut meat. Slice most of it into thin pieces to cook with the tamarind sauce, and shred the remainder to sprinkle over the finished dish.

Roast the peanuts until golden, let them cool, remove the skins, and crush them coarsely.

Blanch the Razor Clams

When preparing razor clams for dishes like stir-frying with garlic butter or water spinach, Cookbeo recommends blanching them first. This helps clean the clams, enhances their flavor, and keeps them tender and juicy during stir-frying.

Bring water to a boil, adding the crushed lemongrass and ginger. Once the water is boiling, add the razor clams and blanch them for about 30-40 seconds.

To keep the clams crunchy, immediately transfer them to a bowl of ice water after blanching. Once the clams have cooled, drain them well.

Prepare the Tamarind Sauce

• 280ml tamarind sauce
• 2 tablespoons chili sauce
• 1.5 tablespoons ketchup
• 3 tablespoons sugar
• 2 tablespoons oyster sauce
• Almost 4 tablespoons fish sauce
• 1/2 teaspoon MSG

Mix these ingredients well.

Cook the Stir-fried Razor Clams with Tamarind Sauce

Heat 2 tablespoons of oil in a pan, then sauté the minced garlic, ginger, lemongrass, and chili. Add 80g of margarine (about 4 tablespoons) and let it melt over medium heat.

Once the ingredients are fragrant, pour in the tamarind sauce and stir in the sliced coconut meat.

When the tamarind sauce comes to a boil, add the razor clams to the pan and stir-fry them with the sauce. Keep the heat at medium to avoid reducing the sauce too quickly or burning it. Occasionally shake the pan to coat the clams evenly in the tamarind sauce.

After about a minute, dissolve 1 tablespoon of cornstarch in 4 tablespoons of water. Gradually pour this mixture into the pan to thicken the sauce. Cook for another minute, then add 3 tablespoons of coconut milk to enrich the dish.

Finally, add the chopped Vietnamese coriander, stir, and sprinkle with ground pepper before turning off the heat. From the time you add the cornstarch to when the dish is finished, cook for about 2 minutes until the sauce thickens. Transfer the clams to a serving plate and garnish with shredded coconut and crushed peanuts.

This stir-fried razor clam dish is incredibly aromatic, with a sweet and sour tamarind sauce that's slightly buttery and nutty from the coconut and peanuts. The clams are tender yet firm, and the sauce clings to each piece perfectly.

This dish is a favorite for its bold flavors, a balance of sweet, sour, and savory, with a delightful crunch from the clams. Serve hot for the best taste, as the clams can become slightly fishy if left to cool. Enjoy with crusty bread to soak up the rich tamarind sauce.

Serve this dish hot for the best flavor and pair it with crusty bread, perfect for dipping into the tangy tamarind sauce. Enjoy!