CantoneseEasy 20 min serves 2 Gluten-free

Scallion Razor Clams

Name: Scallion Razor Clams
Total time: 20 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh razor clams; scallions, cut into 5cm lengths; light soy sauce; neutral oil; Shaoxing wine

葱油蛏子 · cōng yóu chéng zi

家庭快手版 · Home version: Steamed razor clams with scallion oil—a clean, bright dish that lets the seafood shine.

This is pure Cantonese philosophy: minimal intervention, maximum flavor. The scallion oil is poured over just-cooked clams, and the residual heat gently cooks the aromatics.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

Quick & Easy Seafood Healthy & Light

Ingredients

fresh razor clams鲜蛏子🛒 local500 g
scallions, cut into 5cm lengths大葱，切5厘米段🛒 local5 stalks
light soy sauce生抽🏮 asian2 tbsp
neutral oil食用油🛒 local3 tbsp
Shaoxing wine绍兴酒🏮 asian1 tbsp

fresh razor clams: Soak in salted water 30 min, clean thoroughly

🌶️ Adjust to your taste

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Spice level

Saltiness

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Instructions

1Soak razor clams in salted water for 30 minutes to purge sand. Scrub shells and trim the dark edge. Cut each clam in half lengthwise.
切半更易入味
2Arrange clams on a heat-proof plate. Drizzle with Shaoxing wine. Steam over high heat for 4-5 minutes until shells open and meat is just cooked.
宁短勿长
🔍 Look for High heat 4-5 分钟 · 4-5 minutes
Visual: 贝壳充分张开，肉变白不透明Shells open wide, meat turns opaque
You know it's right when: 肉质硬但依然嫩Meat is firm but still tender
3Transfer to a serving plate, reserving the cooking liquid. Arrange scallion strips on top.
保留原汁
4Heat oil in a small wok until it just starts to smoke. Pour hot oil over scallions—they should sizzle and wilt instantly.
油要够热
🔍 Look for
Visual: 热油接触时滋滋作响，葱变翠绿Oil sizzles on contact, scallions turn bright green
You know it's right when: 熟葱香气弥漫Aroma of cooked scallion fills the air
5Drizzle with light soy sauce and the reserved cooking liquid. Serve immediately.
趁热喝汤

Tips

· Don't oversteam—the meat will become tough and rubbery.
· The cooking liquid is pure umami—don't discard it.
· Use the thickest part of the scallion for the best flavor.

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

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide