What delicious dishes can be made with razor clams? Top 10 attractive dishes

Razor clams are small seafood with firm, naturally sweet meat and are very easy to combine with many different dishes. If you are wondering what delicious dishes to make with razor clams, the following list of 10 dishes will provide attractive suggestions that are easy to make at home. Let’s join Ola Squid to explore razor clam recipes from rich stir-fries and cooling steamed dishes to grilled ones in this article!

1. What delicious dishes to make with razor clams?

Razor clams, when combined with spices, herbs, or sauces, create dishes that are not only delicious but also attractive in color and aroma. Here are 10 razor clam dishes that you should definitely try.

1.1. Stir-fried razor clams with water spinach

Ingredients:

• 800g razor clams
• 150g water spinach
• 1 sliced horn chili, 3 fresh chilies
• 2 teaspoons minced garlic, ½ teaspoon salt
• 2 teaspoons seasoning powder, 1 teaspoon MSG
• 3.5 teaspoons sugar, 1 teaspoon oyster sauce
• ½ teaspoon sesame oil, ½ teaspoon ground pepper
• 2 tablespoons cooking oil
• Diluted salt water, white wine (optional)

How to cook stir-fried razor clams with water spinach:

• Soak the clams in water with 3 crushed fresh chilies to release sand and dirt, then rinse with cold water and drain. Pick the water spinach, removing old leaves, cut into bite-sized pieces, soak in diluted salt water for 5-10 minutes, and then wash clean.
• Then boil water, add ½ teaspoon salt and ½ teaspoon sugar, then boil the water spinach until cooked, remove and drain. Use the same boiling water, add a bit of white wine, and blanch the clams for a few minutes to keep them sweet and crunchy.
• Sauté minced garlic with cooking oil until golden and fragrant, add the clams and stir well. Next, add the water spinach, season with sugar, seasoning powder, MSG, oyster sauce, sesame oil, and pepper, stirring well so the spices are evenly absorbed.
• Finally, add sliced chilies and mix lightly, turn off the heat, and serve on a plate. The dish maintains the natural sweetness of the clams, combined with fresh crunchy vegetables and a rich, slightly spicy flavor.

1.2. Stir-fried razor clams with butter and garlic

Ingredients:

• 400g razor clams
• ½ piece of ginger
• 1 garlic bulb, 3 chilies
• 2 tablespoons cooking oil, 3 tablespoons unsalted butter
• 2 tablespoons oyster sauce, 2 tablespoons chili sauce
• Salt, sugar, seasoning powder

Instructions for stir-fried razor clams with butter and garlic:

• First, soak the clams in diluted salt water with 2 cut chilies for about 1-2 hours to remove sand and fishy odor. Use a knife to lightly slit the clam body, take out the internal parts, and wash 2-3 times. Peel and mince the garlic. Mince the remaining chili and peel and slice the ginger.
• Then boil 1 liter of water with ginger, put the clams in to blanch for about 3 minutes, then take out and drain, avoid boiling too long which makes the clams lose their crunchiness.
• Sauté the minced garlic and chili with cooking oil until fragrant, add the unsalted butter and melt it. Then season with sugar, seasoning powder, oyster sauce, and chili sauce, stirring until the sauce is smooth and thick.
• Finally, add the clams and stir-fry for about 2 minutes to absorb the spices, then season to taste and turn off the heat. The stir-fried clams with butter and garlic have a very attractive aroma, crunchy clams, and sweet meat blending with the slightly spicy, rich butter garlic sauce.

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1.3. Stir-fried razor clams with tamarind sauce

Ingredients:

• 500g razor clams
• 10g sour tamarind
• 2 lemongrass stalks
• Vietnamese coriander, ginger, garlic, chili
• Sugar, chili powder, fish sauce, seasoning powder, 2 tablespoons tapioca starch

How to make stir-fried razor clams with tamarind as follows:

• Wash the clams many times with cold water to remove dirt, then soak the clams for at least 3 hours, preferably overnight. You can soak the clams with rice water, water with sliced chili, or in a metal basin with a few spoons to help them release all the sand.
• After soaking, rinse the clams 1-2 times with clean water, then put them in a pot of boiling water to blanch for about 3-4 minutes and take out to drain.
• Next, soak the tamarind in warm water for 10-15 minutes, filter to get the juice. Season the tamarind juice with 2 teaspoons of fish sauce, 4 teaspoons of sugar, 1 teaspoon of seasoning powder, and 2 teaspoons of chili powder, stir well.
• Sauté minced garlic with cooking oil, then add minced lemongrass, sliced ginger, and chili and stir until fragrant. Pour in the tamarind sauce, boil it, and season again to taste. Next, put the clams into the pan and stir well, lower the heat and stir-fry for about 5 minutes for the clams to absorb the spices.
• Finally, add diluted tapioca starch to make the sauce smooth and cling to the clam meat. Arrange the clams on a plate, then sprinkle Vietnamese coriander and a few fresh chili slices on top. The stir-fried clams with tamarind are hot, rich, perfectly sweet and sour, and fragrant.

1.4. Stir-fried razor clams with lemongrass and chili

Ingredients needed:

• 1kg razor clams
• 2 bird’s eye chilies, 5 lemongrass stalks
• 4 dracontomelon fruits, 2 garlic cloves
• 50g basil
• 1 teaspoon satay, 1 teaspoon oyster sauce
• 1 teaspoon fish sauce, 2 tablespoons cooking oil
• Salt, sugar, seasoning powder, MSG

Detailed way to cook stir-fried razor clams with lemongrass and chili:

• After buying the clams, soak them in diluted salt water for about 15 minutes, and wash them clean several times. Then put a pot of water on the stove, add dracontomelon, salt, and sugar, and boil, then mash the dracontomelon to deodorize the fishy smell. Drop the clams in to blanch for about 2 minutes, then take them out and separate the meat.
• Peel the lemongrass, mince 2 cloves, and thinly slice the rest. Slice the chili, mince the garlic, and pick the basil tops, wash clean, and drain.
• Next, heat the cooking oil in a pan, sauté the minced lemongrass until golden and fragrant, and add the minced garlic to sauté along. Put the clams in and stir-fry on high heat until firm, season with seasoning powder and MSG. Continue adding sliced lemongrass, chili, satay, and oyster sauce, then stir-fry for another 2 minutes.
• Season with fish sauce, adjust the seasoning, and finally add the basil, stir well, and turn off the heat. The stir-fried clams with lemongrass and chili have a characteristic aroma, crunchy sweet clams, combined with a rich salty and spicy sauce.

1.5. Stir-fried razor clams with crispy garlic

Ingredients:

• 500g razor clams
• 10g garlic, 5g fresh chilies
• 2 lemongrass stalks
• 20g cashew oil
• Vietnamese coriander
• Fish sauce, salt, pepper, sugar, MSG

How to process the dish:

• First, proceed to wash the clams clean with salt water, then rinse with cold water and drain. Peel and mince the garlic, remove roots and leaves from lemongrass then mince it. Remove the chili stems and mince. Wash the Vietnamese coriander and pick into bite-sized stalks.
• Sauté half of the garlic with oil until it turns light golden, then take it out and set aside in a bowl.
• Next, heat the oil in the pan, sauté the remaining garlic with minced lemongrass and chili until fragrant and slightly golden. Put the clams in to stir-fry on high heat until firm, then season with fish sauce, salt, pepper, sugar, and MSG to taste. Then drizzle the prepared crispy garlic on top and stir well.
• Put the clams on a plate and decorate with Vietnamese coriander. The stir-fried razor clams with crispy garlic have a wonderful aroma, are rich, crunchy, and sweet, and should be enjoyed while hot without needing dipping sauce.

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1.6. Stir-fried razor clams with satay

Ingredients:

• 500g razor clams
• Onion, lemongrass, horn chili, bird’s eye chili, green onion, minced garlic
• 1 teaspoon seasoning powder, 1 teaspoon chili sauce
• 2 teaspoons sugar, 1 teaspoon oyster sauce
• ⅓ teaspoon MSG, 4 teaspoons satay
• 3 teaspoons filtered water, 1 tablespoon cooking oil

How to process stir-fried razor clams with satay:

• Clean the razor clams, boil with 1 tablespoon of sesame oil for about 1 minute after the water boils to remove the fishy smell, then take them out and separate the meat.
• Then, proceed to mix the seasoning mixture including sugar, seasoning powder, MSG, oyster sauce, chili sauce, satay, and water to create a rich spicy sauce.
• Next, heat the oil in the pan, sauté minced garlic and sliced lemongrass until golden and fragrant. Pour the sauce in and stir well, then add the clams and chopped onion, stir-fry evenly. When the onion is just soft, add the horn chili, season again to taste, and finally sprinkle green onions for a nice look.
• The stir-fried razor clams with satay have a light spicy taste, firm clams, no fishy smell, attractive color, and inviting aroma; enjoy while still hot.

1.7. Stir-fried razor clams with scallion oil

Ingredients

• 500g razor clams
• 3 chilies, 2 shallots
• 5 green onion stalks
• 2 teaspoons seasoning powder, 2 tablespoons cooking oil
• 1/2 teaspoon MSG

How to make stir-fried razor clams with scallion oil as follows:

• Wash the green onions, chop them small, and then separate the white part and the leaves. Peel and thinly slice the shallots. Soak the razor clams in water mixed with chili for about 30 minutes to remove all mud and sand, then wash clean and drain. Blanch the clams for about 5 minutes and then remove to drain.
• Next, put a pan on the stove and heat the cooking oil, sauté the shallots and the white part of the onion until golden and fragrant. Add the clams and stir-fry for 3 minutes until firm, then season with seasoning powder and MSG, stir-fry well for about 2 minutes for the clams to absorb the spices.
• Then add the green onion leaves, stir quickly for 1 round, and turn off the heat. The stir-fried clams with scallion oil have naturally crunchy sweet meat, combined with fatty fragrant scallion oil and well-balanced seasoning; enjoy while still hot.

1.8. Steamed razor clams with lemongrass and chili

Ingredients

• 500g razor clams
• 5 lemongrass stalks
• 1 horn chili (red or green)
• Seasoning powder, salt, pepper

Detailed way to make steamed razor clams with lemongrass and chili:

• Soak the clams in diluted salt water with a few spicy chili slices for about 2-3 hours to release all sand. Wash the clams clean under cold water and drain. Wash the lemongrass, thinly slice one half, and crush the other half. Wash the horn chili and cut diagonally into bite-sized pieces.
• Line the crushed lemongrass at the bottom of the steamer, arrange the clams on top, then sprinkle sliced lemongrass, chili, seasoning powder, and pepper. Then cover the lid and steam for about 5 minutes until the clams are cooked and the shells open.
• Once steamed, the clams emit a gentle aroma of lemongrass, natural sweetness, chewy crunch, and a bit of spicy kick from the chili, making it an ideal snack for the whole family.

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1.9. Stir-fried razor clams with noodles

Ingredients

• 300g cleaned razor clams
• Fresh noodles or egg noodles
• 200g water spinach
• 1 slice of pineapple
• Minced garlic, fried shallots
• Salt, fish sauce, butter, sugar, seasoning powder, lime juice

Simple way to stir-fry razor clams with noodles:

• First, blanch the clams in boiling water with a little salt for about 2 minutes, then take them out and drop them into cold water to keep them crunchy.
• Remove the core and old leaves of the water spinach, wash clean, and cut into short pieces. Peel and mince the garlic. Boil the noodles until cooked and remove to a bowl to drain.
• Next, melt the butter in a pan, sauté the garlic until fragrant, then add the razor clams to stir-fry. Add the water spinach, season with 1 teaspoon of seasoning powder, and stir well. Finally, pour the noodles into the pan, stir lightly for the noodles to absorb the seasonings.
• Boil 200ml water, 100ml fish sauce, 2 tablespoons sugar, 1 slice of pineapple, 1 teaspoon salt, and 1 tablespoon lime juice. When the sugar is completely dissolved, turn off the heat and add minced chili. Finally, arrange the stir-fried noodles with clams on a plate and eat with the sweet and sour fish sauce.

1.10. Grilled razor clams with lime and lemongrass

Ingredients needed:

• 1.5 kg razor clams
• 100g green onions, 200g pork fat
• 1 yellow lemon, 20g kaffir lime leaves
• 1 teaspoon ground garlic, 2 tablespoons ground lemongrass
• 2 teaspoons ground chili

How to make grilled razor clams with lime and lemongrass as follows:

• After buying the clams, soak them in rice water, then blanch them in boiling water to easily peel off the black membrane and clean the meat. Then briefly blanch the clams with ginger water mixed with white wine, take them out to drain, and put them in a large bowl.
• Cut the pork fat into square pieces, sauté until golden brown and rendered into fat. Take a portion of the fat to make scallion oil, and use the rest to make the sauce.
• Wash the green onions, cut into about 0.3 cm pieces, and mix with the rendered fat to create fatty scallion oil. Sauté the remaining fat with minced garlic, lemongrass, and chili. Add grated lemon zest, minced kaffir lime leaves, 3 tablespoons of lime juice, and ½ tablespoon of seasoning salt, mix well.
• Next, drizzle the sauce over the processed razor clams, mix well for the clams to absorb the seasoning. Arrange the clams on a baking tray, drizzle scallion oil on top, and grill until the clams are firm and the shells are slightly charred.
• Mix 1 tablespoon sugar, 2 tablespoons lime juice, a little minced kaffir lime leaves, 1 tablespoon lemon zest, and ½ tablespoon bird’s eye chili. Serve with grilled clams to enhance the flavor.

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2. Benefits of eating razor clams

Razor clams are a nutrient-rich seafood that brings many practical benefits to health if used correctly.

• Thanks to the abundant calcium and phosphorus content, razor clams help strengthen the bone and tooth system, support height development in young children, and contribute to preventing osteoporosis in adults.
• Razor clam meat contains natural iron, which plays an important role in the formation of red blood cells. Adding this type of food to meals helps improve fatigue and lack of vitality caused by anemia.
• Micronutrients like zinc and selenium in razor clams help strengthen immunity, supporting the body to fight against pathogens from the external environment.
• B vitamins, especially B12, have positive effects in maintaining the activity of the nervous system, improving memory and concentration.
• Razor clams are also a high-protein but low-calorie food, helping to create a feeling of fullness for a long time and effectively supporting weight control.

3. How much does 1kg of razor clams cost?

The price of razor clams on the market today is quite diverse, depending on the size of the clam, origin, freshness, and time of purchase. Small or medium razor clams usually range in price from about 120,000 – 180,000 VND/kg. For large razor clams with thick, firm, and sweeter meat, the price can go up to 200,000 – 280,000 VND/kg. Especially during peak season or when supply is scarce, the price of razor clams may increase slightly.

We hope that the suggestions for dishes from razor clams have helped you answer the question “what delicious dishes to make with razor clams” and provide more choices to refresh your daily family menu. To discover more delicious, attractive recipes and professional cooking secrets, as well as other useful articles, don’t forget to visit the Ola Squid Store where we also offer premium seafood products like whole dried squid for your perfect family meals!