Razor clams, a natural gift from Thai Binh’s coast, are crafted into a signature dish that’s both challenging to prepare and ...

Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor.

In Asia, razor clams are known as bamboo clams ... Heat a wok over a medium flame and add about 120ml (½ cup) cooking oil. When the oil is hot, add the branches of green peppercorns.

Razor clams - also called bamboo clams - have sweet ... away from the heat element. Cook for about a minute, or until the clam meats starts to curl; do not over­cook, or the clams will be ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Add the razor clams and stir the pot. > Add coconut milk and close the pot, with a fitting lid. > Shake the pot every 15-20 seconds. > The clams should have opened within 2-3 minutes.

Grappling with live razor clams is not a job for the squeamish. Squirmy and feisty, they shoot out from both ends of their shell like something out of a bad horror movie, and if properly stored in ...

Grappling with live razor clams is not a job for the squeamish. Squirmy and feisty, they shoot out from both ends of their shell like something out of a bad horror movie, and if properly stored in ...