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Tuesday, February 10, 2015

Recipe: Broccoli and Razor Clams in Silky Egg White Sauce

Tearing your brains out just to figure what to cook for your New Year's lunch or dinner? Well, fret not because here's a simple recipe that one could whipped out no more than 15 minutes. 

This recipe is contributed by my dear mother, who turns simple ingredients into magic since I was born. We had this can of razor clams from New Moon, and she turned it into an awesome home-made dish, featuring florets of broccoli, chopped carrots and well, obviously, the clams. Boom!

Difficulty: Easy


1 broccoli, chopped
1 red carrot, peeled and chopped
1/2 to 1 can of razor clams (we used New Moon)

2 egg whites
2 tbsp potato starch
sesame oil
Chinese wine

salt and pepper, to taste


1. Bring a saucepan of water to a boil, seasoned with a little salt.

2. Cook the chopped carrot and broccoli until soft, yet crisp, about 3 minutes. Using a slotted spoon, transfer to a plate.

3. Open up the can of razor clams, separate the clams and liquid. Then, transfer the liquid to a medium-sized saucepan.

4. Bring it to a boil, then stir in the potato starch. Season with pepper and a splash of sesame oil and Chinese wine.

5. Turn off the heat, then add the egg white. Stirring occasionally until it starts to solidify.

6. Lay the clams on the cooked vegetables and drizzle the egg-white sauce over.

7. Serve immediately.