Panfried razor clams, bought from Swansea marketplace. Topped with a homemade Nam Jim dipping sauce, made without using a pestle and mortar or blender. For those who don’t own either one.  

Serves 2 (as a tapas sharer) 

Ingredients

  • 10 x razor clams
  • Vegetable oil for cooking

Nam Jim

  • 3-4 x medium sized garlic cloves, peeled and diced
  • 4 x green finger chillies, sliced 
  • 2 x red birds eye chillies, sliced
  • Large handful of fresh coriander/cilantro, sliced
  • 2 x large limes, freshly squeezed juice 
  • 1 x tsp caster sugar 
  • Fish sauce to taste 

Storing Method

When storing razor clams overnight, wrap them in a damp cloth and place onto a tray into the fridge. Do not submerge them in fresh water as they will drown. They can also be frozen down for up to three months. 

Method

1. Firstly, place the razor clams into a colander. Wash the razor clams under cold running water. To remove any excess sand. Check them individually. 

2. Preheat the stovetop to a high heat. Drizzle vegetable oil into a large frying pan. Allow to heat. Place the razor clams into the pan, shell side down. Season with sea salt and black pepper. Drizzle vegetable oil on top. 

3. Flip the razor clams over, flesh side down. Allow to cook for 1-2minutes until lightly browned. 

Method Nam Jim 

1. Add all the Nam Jim ingredients together in a mixing bowl. Pour in the fish sauce to taste. Roughly 6-8tbsp. Keep the sauce in the fridge for up to 5 days.