Sauté Tamarind Razor Clams Recipe

Clean the Razor Clams

Rinse the razor clams under cold water, scrubbing the shells to remove any sand or debris. Soak them in salted water for 20 minutes to help purge any sand inside.

Prepare the Ingredients

While the clams are soaking, chop the shallots, mince the garlic, grate the ginger, and chop the chili and cilantro.

Heat the Oil

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Sauté Aromatics

Add the minced garlic, chopped shallots, grated ginger, and chopped chili to the skillet. Sauté for 2-3 minutes until fragrant and the shallots are translucent.

Add the Clams

Drain the razor clams and add them to the skillet. Stir well to mix with the aromatics.

Incorporate the Flavorings

Add the tamarind paste, fish sauce, lime juice, salt, and black pepper to the skillet. Stir to combine all ingredients thoroughly.

Cook the Clams

Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

Finish and Garnish

Remove from heat, stir in the chopped cilantro, and serve immediately.