CantoneseMedium 25 min serves 2

Salted Egg Yolk Razor Clams

Name: Salted Egg Yolk Razor Clams
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh razor clams; salted duck egg yolks; garlic cloves, minced; Shaoxing wine; neutral oil; scallions, chopped

咸蛋黄炒蛏子 · xián dàn huáng chǎo chéng zi

家庭快手版 · Home version: Salted egg yolk creates a rich, creamy sauce that coats each razor clam perfectly.

Salted egg yolk is a Cantonese chef's secret weapon. When whipped into a foam and tossed with razor clams, it creates an addictive umami bomb that disappears fast.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy Seafood

Ingredients

fresh razor clams鲜蛏子🛒 local400 g
salted duck egg yolks咸鸭蛋黄🏮 asian4 yolks
garlic cloves, minced大蒜，切末🛒 local3 cloves
Shaoxing wine绍兴酒🏮 asian1 tbsp (15 ml)
neutral oil食用油🛒 local2 tbsp (30 ml)
scallions, chopped小葱，切碎🛒 local2 stalks

fresh razor clams: Remove inedible parts and sand vein; soak in salted water

salted duck egg yolks: Hard-boil fresh salted eggs and separate yolks

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Prepare razor clams: soak in salted water 30 minutes, then scrub and remove the dark intestine and sand vein. Cut into 2-inch pieces.
处理要干净
2Hard-boil salted duck eggs for 10 minutes. Peel, separate yolks from whites, and mash yolks through a sieve until fine and powdery.
过筛是关键
3Heat oil in a wok over medium heat. Add minced garlic and stir-fry for 15 seconds until fragrant.
蒜末别炸焦
🔍 Look for Medium heat 15 秒 · 15 seconds
Visual: 蒜末呈浅金色Garlic turns light gold
You know it's right when: 蒜香浓烈但不苦Garlic aroma is pungent but not bitter
4Add mashed salted egg yolk and stir continuously over low heat for 1-2 minutes until it becomes frothy and aromatic.
小火慢搅
🔍 Look for Low heat 1-2 分钟 · 1-2 minutes
Visual: 蛋黄变浅黄色，起泡Yolk turns pale yellow and frothy
You know it's right when: 蛋黄起泡出油Yolk foams and releases oil
5Increase heat to high. Add razor clams and Shaoxing wine. Toss for 1-2 minutes until clams are coated and cooked through.
大火快炒
🔍 Look for High heat 1-2 分钟 · 1-2 minutes
Visual: 每只蛏子裹满金黄泡沫Each clam is coated in golden foam
You know it's right when: 蚬肉变白不透明Clams are opaque and firm
6Garnish with chopped scallions. Serve immediately while the egg yolk foam is still light and airy.
趁热

Tips

· The key is low heat when frothing the yolk—high heat will burn it.
· Don't overcook the razor clams or they'll be tough.
· Serve with steamed rice—the salty-savory sauce is perfect with grains.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library