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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the glass vermicelli in warm water until softened.
Scrub the razor clams thoroughly with a brush. Snap each clam in half and remove one side of the shell. Discard the dark stomach and any black vein-like bits, then rinse them.
Drain the vermicelli, roughly cut it in half, then mix it with all of the vermicelli seasoning ingredients.
Finely mince the garlic and mix it with the garlic sauce ingredients, adding the oil last.
Spread the glass noodles onto a wide plate or shallow bowl, arrange the razor clams on top, then spoon over all of the garlic mixture.
Steam over high heat until the clams are just cooked through, about 4 1/2 minutes.
Finish with chopped spring onions. Heat about 6 tbsp of sunflower or vegetable oil until smoking hot, then carefully pour it over the spring onions. Drizzle with soy sauce and chilli oil before serving.
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If you want more vermicelli noodles, double the ingredients.
Do not overcook the clams as they cook very quickly.
How do I know when the clams are cooked?
The clams are cooked when they are just firm and no longer translucent.
Can I use a different type of noodle?
Yes, you can substitute with other thin noodles, but the texture may vary.
What can I use instead of chilli oil?
You can use a sprinkle of red pepper flakes for heat if you don't have chilli oil.
How can I prevent the clams from being overcooked?
Steam them for about 4 1/2 minutes and check for doneness to avoid overcooking.
Can I prepare the garlic sauce in advance?
Yes, you can prepare the garlic sauce a few hours in advance and store it in the refrigerator.
