Step 1

Saute aromatics. Add oil into a medium sauté pan over medium high heat. Add minced garlic, ginger, and red pepper flakes and cook until aromatic, about 1-2 minutes. Add the Shaoxing wine or sherry to deglaze the pan. Let it simmer for a few seconds to cook off some alcohol.

Step 2

Cook clams.Add the razor clams, water, lemon juice, and salt and cover the pan with a lid. Let it steam for about 4 minutes, or until the shells are wide open and the flesh turns opaque.* Shake the pan a couple times half way through steaming to shake up the sauce. Keep the lid closed the entire time.*

Step 3

Add butter.Once the clams are wide open, add cold butter to the pan and swirl it around with a spoon to create a sauce. Remove from heat.**You can adjust the salt level and add the green onion at this time if you wish.**

Step 4

Enjoy with warm bread!Serve the clams immediately with warm french bread or your favorite sauce soaker!