Monday, September 28, 2009

Lo Gung's Razor Clams with Jalapenos

(Foreground: Razor clams with jalapenos. Background: Italian Asiago Sausage with carrots and broccoli)

We've developed a love affair with the razor clam. (As an aside, I never had ANY idea why the clam actually had that name. I had always assumed razor was a kind of messed up "racer" and the clams were really fast and, thus, hard to catch. Heh. Turns out they're called "razor clams" because they're long and skinny. Like a knife. Or a shaving razor.)

When we find fresh razor clams, I know just what to do - hand them to Lo Gung and walk away!

On that note, I'm going to hand this over to Lo Gung. I asked him for his recipe, to share with y'all. (I really hope this doesn't backfire. Honey, you're still the official Clam Cooker, right? Right? *chirp chirp*)

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1 Tablespoon of vegetable oil
1 1/2 Tablespoon of Minced Garlic
1 Tablespoon of Black Bean Sauce
1 chopped hot pepper (skinny ones - with seeds removed)
1 lbs of razor clams

1) Heat oil in pan until "hot". sizzling if you touch it with a chopstick
2) Stir in the garlic and let garlic cook a little bit (not too long - do NOT burn the garlic)
3) Add clams to the oil and garlic
4) Stir in the black bean sauce
5) cover and cook for 3 minutes and stir
5a) add in the peppers and stir
6) check to see if clams are all opened (if they are, they are done)
7) if not, stir, cover, and let it cook for another 2 minutes.

Then enjoy.

As always, this is a Chinese-style "side dish", meant to be served family style and eaten with a bowl of white rice and one or two other "sides", preferably vegetables.

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