Add in the lemongrass, garlic and ginger and fry for 1 minute to release the flavours. Do not let them burn.
Quickly place the clams in the hot pan and cover with a lid or a plate. The clams are still alive at this point so it is essential that you do this quickly to minimise their suffering.
After 1-2 minutes, shake the pan around and remove the lid.
The clams should all have opened and released a lot of juice into the pan.
Tilt the pan and spoon the juice over the top of the clams to get the flavour into the shells.
Sprinkle with the lime juice, chilli, spring onion and coriander and serve.
Nutrition Facts
Asian Style Razor Clam Recipe
Amount Per Serving
Calories 98Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 68mg3%
Potassium 113mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Calcium 24mg2%
Vitamin C 5mg6%
Vitamin A 238IU5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.