Razor clams in coconut broth

You can easily get the razor clams from local fish market. Enjoy the delicious meaty center from narrow shells.


  • 2 garlic diced cloves
  • 4 cm piece ginger, chopped
  • 2 French shallots, diced
  • 2 red Birdseye chilies, sliced
  • 2 table spoon of olive oil
  • 1 lemongrass stalk, sliced
  • 250 ml young coconut juice
  • 20 g tamarind pulp
  • 1 table spoon fish sauce
  • 250 g clams, purged
  • 8 razor clams, purged
  • 1 lime, rind finely grated and juiced
  • 4 cherry tomatoes
  • Handful of sapphire
  • 2 table spoon of chopped dill
  • 1 spring onion sliced
  • ½ table spoon of fried garlic


  1. Using a mortar and pestle make a paste of pond garlic, ginger, chili, and shallot.
  2. Heat a wok on normal heat and add olive oil and lemongrass. fry for 2 minutes. Now add garlic paste and cook it for next 1 minute more.
  3. Mix coconut juice and tamarind and mash into broth until it dissolved. Bring it to boil and add fish sauce in it.
  4. Place razor clams on top and add clams. Cook it for 2 minutes with a cover of the lid.
  5. Add lime juice and tomato and cook for 1 minute on normal heat. Now it is onion’s turn. Add sapphire, dill and spring onion.You can serve with garnished friend garlic.

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