Grilled razor clams with garlic
Overview
Summer is the season for tasting razor clams. When talking about razor clams, people often use ancient poems to praise them: The four-inch tail of the sand dragon falls yellow, and the flavor originates from Shaoyang. The ears of wheat bloom in March and a half, and the beauty’s seeds are on the market for razor clam seedlings. The flesh of the clam is white and plump, and the beautiful legs at the top are soft and elegant, and they are extremely enchanting when stretched out. No wonder the ancients used the word Xishi tongue to describe the beauty of the clam.
Tags
Ingredients
Steps
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Chop the clean garlic cloves into minced garlic. Heat the wok, add salad oil and minced garlic, and stir-fry over low heat.
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When the color of the minced garlic begins to turn light golden yellow, put it into a bowl, add salt and light soy sauce and mix well to make the minced garlic.
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Soak the razor clams in salt water, spit out the sediment, and rinse them repeatedly in clean water. Cut each razor clam open, remove dirt, and drain.
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Line a baking sheet with tin foil and lay the razor clams flesh side up on the baking sheet. Spread a layer of oily garlic paste evenly on the razor clam meat.
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Place two sheets of tin foil staggered on top of the baking sheet. Put it in the oven, select the up and down heating circulation hot air mode, set 200 degrees, and bake for 13 minutes.
