Add the onion and stir-fry until it starts to soften. Add the razor clams, de-stemmed green peppercorns (fresh or dry), chillies, fish sauce, sugar and salt. Stir-fry for about a minute ...

Fry over a gentle heat for 2 minutes ... until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam ...

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 ...

It can be made with any of the larger varieties of clam, including bamboo clams (or razor clams ... Serve immediately with steamed rice and stir-fried green vegetables.

Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.

then stir in the clams. Add the beer and bring to a boil over high heat. Boil for 3 minutes, then add the stock and chickpeas. Season with salt and pepper. Cook, stirring occasionally, until the ...

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 ...