Salt-baked razor clams

Salt-baked razor clams

Overview

The scientific name of the razor clam is the razor clam. It is a mollusk with steel-valved gills and true valval gills. It belongs to the family Bacillus. The shell is brittle and thin and has a long and flat square shape. From the top of the shell to the abdominal edge, there is an oblique groove, so it is called the razor clam. The razor clam meat is delicious and has high nutritional value. The razor clams along the coast of Wenzhou are very unique, meaning "soup" in the Hokkien language, and are commonly known as "ginseng in the sea".

Tags

Ingredients

Steps

  1. Rinse the mud on the surface of the razor clams with clean water and wash them several times.

    Salt-baked razor clams step 1

  2. Sprinkle the washed razor clams with an appropriate amount of sea salt and let them sit for 2 hours so that the razor clams can spit out sand as soon as possible.

    Salt-baked razor clams step 2

  3. After processing, cut the back of the razor clams so that the water will flow out. Let it sit for 10 minutes and then drain the water.

    Salt-baked razor clams step 3

  4. Pour 2 packets of coarse sea salt into the pan, add Sichuan peppercorns, star anise, dried chili peppers, and grass fruits and stir-fry over medium heat for a while. When the salt turns slightly yellow and the spices are fragrant, turn down the heat.

    Salt-baked razor clams step 4

  5. Arrange all the drained razor clams with their openings facing down.

    Salt-baked razor clams step 5

  6. Cover the pot with a lid or wrap it with tin foil, turn off the heat after 30 seconds, and use the residual heat of the salt in the pot to simmer for about 10 minutes.

    Salt-baked razor clams step 6

  7. Take out the pot and add coriander

    Salt-baked razor clams step 7

  8. Salt-baked razor clams, fresh and juicy.

    Salt-baked razor clams step 8

  9. Finished product pictures

    Salt-baked razor clams step 9