Large bamboo razor clams are a striking whole-shell option for Asian seafood dishes, with a long, straight shell profile that presents well on a serving plate. Their format suits quick cooking with aromatic sauces, especially garlic, ginger, spring onion and Chinese wine.
What to Expect
Appearance: Long, narrow, tube-like shells characteristic of bamboo razor clams.
Flavour: A clean, savoury shellfish flavour that works well with light seasoning and aromatics.
Texture: Tender with a pleasant bite when cooked thoroughly without prolonged cooking.
Product Details
Common Chinese name: 大竹蛏
Scientific name:Solen grandis
Format: Whole-shell bamboo razor clams
Price basis: Per kg
How to Enjoy
Steam with garlic and vermicelli, wok-fry with ginger and spring onion, or prepare with Chinese wine and a light sauce. Serve as a shared seafood dish with rice or noodles.
Preparation Tips
Brush and rinse the shells under running water before cooking. Cook thoroughly: boil until the shells open and continue boiling for at least another 3–5 minutes, or steam for 4–9 minutes. Larger clams may need longer; discard clams that do not open fully after cooking.
Storage & Handling
For live shellfish, refrigerate below 4°C and keep damp in a covered, ventilated container. Do not seal in an airtight container, immerse in fresh water or place directly on ice. Keep separate from cooked foods and prepare soon after delivery.
