Razor Clams steamed with Yuzu, Soy and Chilli

The zesty flavour of the Japanese Yuzu fruit gives this seafood dish an extra bit of zing
By Nic Watt
Razor Clams steamed with Yuzu, Soy and Chilli
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 1 hr soaking
  • Effort: easy


  • 4 razor clams
  • 225 ml dashi
  • 2 tbsp soy sauce
  • 2 tbsp yuzu juice
  • 1 tsp potato starch
  • 2 cm ginger, peeled and diced
  • 1 tbsp green chillies, diced
  • 1 tbsp red chillies, diced
  • 2 sadachi
  • 1 tbsp daikon radish, grated (a large white radish, also known as mooli)

Tips and Suggestions

A sadachi is a Japanese citrus fruit that looks a bit like a lime.


1. Soak razor clams in fresh water for 1 hour to get rid of any sand and grit.

2. Place the clams in a large lidded saucepan and heat on the hob. Allow the clams to steam open with their own juice for about 2 minutes.

3. Remove the shells, leaving the clam meat in the saucepan. Place the shells on a plate.

4. Add the dashi, soy and yuzu juice to the saucepan. Bring to the boil quickly, remove the clam meat and place in the shells.

5. Thicken the juice with the potato starch, then pass through a fine sieve.

6. Add the ginger, yuzu peel, green and red chilli to the thickened sauce. Spoon over the hot clams and serve with sadachi, cut in to wedges.

Rate This Recipe