Meticulously crafted from natural coastal ingredients, Thai Binh’s renowned razor clam specialty has earned praise for its unique taste. However, not everyone dares to try it due to its potential to cause allergic reactions.

Known locally as ốc móng tay or thun thút, razor clams are a type of mollusk that thrive in muddy, sandy areas. They can be found in coastal regions such as Quang Ninh and Nam Dinh, but Thai Binh’s razor clams are especially famous for their flavor.

The name ốc móng tay comes from their cylindrical shape, resembling a finger, with a length of about 7–8 centimeters.

A labor-intensive yet irresistible dish

Nguyen Hang, a seafood vendor from Thai Thuy District, explained that natural razor clams are small, with thin, bamboo-like shells.

“Larger razor clams, often the size of a finger, are mostly farmed. While they’re easier to cook, they lack the robust flavor of wild razor clams,” she noted.

Razor clams are harvested year-round but are most delicious in May and June. In Thai Binh, they are used in various dishes, but the most famous and beloved preparation is nem ốc móng tay (razor clam salad or rolls).

This dish requires careful preparation. The clams must be thoroughly cleaned to remove sand, a process that is both time-consuming and labor-intensive. However, many find the effort worthwhile for the dish’s unique and appetizing flavor.

To make the dish, fresh razor clams are washed multiple times before being lightly boiled or steamed. Their shells are then removed, and the flesh is rinsed again with the clam’s cooking liquid to preserve its natural sweetness.

“Washing the clams with their own broth keeps the meat flavorful and avoids diluting its taste. The cleaning process is tedious, requiring patience to ensure all sand and debris are removed,” Hang explained.

After cleaning, the clam meat is lightly squeezed to remove excess water, making it firmer and crunchier. This step also helps the meat absorb seasonings better.

The clams are then mixed with familiar ingredients such as ground galangal, fish sauce, sugar, toasted rice powder, lime leaves, and pepper. The combination of these elements creates a harmonious balance of flavors.

“Since razor clams have a cooling property similar to other shellfish like clams and mussels, we add ground galangal, which has warming properties, to balance the dish and prevent digestive discomfort,” Hang added.

She also advised those prone to allergies to exercise caution when trying razor clam rolls.

A summer delight and festive favorite

Like many traditional Northern Vietnamese dishes, nem ốc móng tay is served with sweet-and-sour fish sauce and a selection of aromatic herbs, such as fig leaves, perilla, lăng leaves, and betel leaves.

Diners can wrap the razor clam rolls in large leaves or pair them with rice paper, adding herbs and dipping them in fish sauce for a refreshing bite.

This dish is often enjoyed during summer or festive occasions, offering a light and cooling alternative to heavier foods.

In addition to rolls, razor clams in Thai Binh are used in other popular dishes, such as stir-fried clams with betel leaves, sour clam soup, and razor clams stir-fried with water spinach.

Thao Trinh

Photos: Song Anh DC