Buzz
Nestled in the Northeast region, the island district of Vân Đồn boasts a rich aquatic resource with high economic value. Among them, razor clams stand out as a particularly special seafood that leaves a lasting impression on visitors to Vân Đồn.
Discover Unforgettable Vân Đồn: Delight in Rare and Nutritious Razor Clams
Unlike others, harvesting razor clams relies on the ebb and flow of tides; only when the water recedes can they be dug out. Razor clams are a rare delicacy long renowned in the Quan Lạn and Vân Đồn coastal areas.
From razor clams, various signature island dishes can be prepared such as stir-fried razor clams, deep-fried razor clams, razor clam soup with betel leaves... delicious and exotic, bringing the savory taste of the sea to delight Vân Đồn tourists.
Razor clams inhabit the sandy beaches, especially the tidal flats before and after Quan Lạn. Also known as beach worms, sea worms, sea ginseng, razor clams, sea worms... Quan Lạn razor clams are grayish-pink, larger than elsewhere, traditionally used mainly as fishing bait.
Harvesting razor clams is a demanding task, requiring quick eyes and hands, a skill honed by women after many years spent on the beach harvesting regardless of the weather.
The gear of these women is simple: a hat on their heads, a scarf covering their faces leaving only their eyes visible, a shovel for digging sand, a basket for collecting razor clams, and they diligently traverse the sandy shores.
Upon spotting the traces of razor clams, they quickly plunge their tools into the sand and toss it upwards, deftly catching the clams as they emerge. Even before dawn breaks, the clams have buried deep into the ground, making them difficult to detect.
The razor clam season runs from around March to October each year. Only intact clams are bought, so harvesting must be done carefully to avoid breakage.
Fresh razor clams, when promptly processed, retain an absolute freshness. They are first thoroughly washed, then slit lengthwise, turned inside out to thoroughly rub off sand and any fishy odor, rinsed until completely clean, and turned pinkish-white in color.
Subsequently, the razor clams are blanched in 70°C hot water, then plunged into cold water, a meticulous process. Cooking razor clam soup with garden spices like onions, garlic, chili, celery, and betel leaves results in a delicious and nutritious dish.
The key in preparing razor clams is to preserve their natural sweet taste. Hence, cooking razor clams requires minimal seasoning to avoid overshadowing the original flavor of this seafood.
In addition to enjoying fresh razor clams, visitors to Vân Đồn also have the opportunity to bring home dried razor clams as gifts. Cleaned razor clams are neatly arranged and dried over bee's nest charcoal instead of being sun-dried like many other types of fish and squid.
After being dried, razor clams are quickly stir-fried in sweet and sour sauce. Cooks must be swift to prevent burning and achieve a beautiful golden color. The seasoning for this dish is simple: crushed black pepper, lime, and chili sauce, perfect for appetizers.
Razor clam meat contains 17 mineral elements and essential amino acids, making it not only delicious but also nutritious. Therefore, this seafood brings significant nutritional and economic value to the people of the Vân Đồn coastal region.
Across the length of the country, there are numerous signature dishes in each region, but perhaps the rich, fresh, and sweet taste of razor clams will leave an unforgettable impression on tourists who have savored it, leaving a lasting memory of this exquisite dish.
According to Mytour
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Reference: Mytour Travel Guide
