ingredients:

– 1/2 kg razor clams (couteaux, navajas, scheermesjes)
– 20 gr glasnoodles
– 4 tablespoons dry sherry
– 5 cm finely chopped ginger
– 6 cloves of garlic, also finely chopped
– coriander (cilantro) if you don’t like it use parsley
– chili pepper (optional)
– grounded cayenne (chili) pepper
– some olive oil
– 500 ml water
– 500 ml milk
– 1 l water
– lime juice
– nam pla (thai fish sauce)
– 2 limes, skinned and cut into very little pieces
– light soja sauce

preparation:

– mix water and milk, put the razor clams in and leave them soak for about an hour

– Boil 1 liter of water. Take of the heat and add the glassnoodle. Wait about 2 minutes, take them out, rinse with cold water, put into a bowl, add nam pla, lime juice and a pinch of grounded cayenne.

– rinse the razor clams toroughly to eliminate the sand

– take a large pot, a littlebit of oil in it, put a very hot stove, add half the razor clams, together with 3 tablespoons of dry sherry, half of the garlic and ginger and chili pepper It takes 2 minutes to get ready! Pour over a bit of light soja sauce and remove them. Put the juices into a separate bowl.
Do exactly the same with the other half of razor clams.

– no comes the tricky part!! Take the clams out of the shells, keep the shells and put half of the shells onto a nice plate. Cut the razor clams into 0.5 cm pieces, I don’t use the green part (stomach, just the white part)

– fill every shell with some cutted clams, some glassnoodles, top with some garlic/ginger/chili sauce and finish with some pieces of fresh lime and coriander!

So delicate!!!! Taste great with a glass of pink wine!!!!