Bamboo clams, also called razor clams, are long and slender, with very sweet, tender meat. If possible get the vendor to clean the clams.
For the salsa
4 ears of fresh corn
20ml fresh lime juice
30ml extra virgin olive oil
1 red bird's eye chilli, or more or less to taste, finely minced
1 small garlic clove, minced
2 shallots, minced
A small handful of fresh coriander
1 ripe avocado
For the clams
8-12 bamboo clams, about 8cm long
Plain flour or fine bread crumbs, for dredging
Fine sea salt and rough-flaked sea salt (such as Maldon or fleur de sel)
Freshly ground black pepper
Vegetable oil, as needed
- Remove and discard the husks and corn silk from the ears of corn, then blanch for about 30 seconds in boiling water.
- Heat a cast-iron grill pan until hot over a medium-high flame and lightly brush it with vegetable oil.
- Grill the corn, turning the ears as needed, until lightly charred in spots. When they're cool, cut the kernels from the cob.
- Mix the corn with the lime juice, olive oil, chilli, garlic, shallots and salt and pepper. Taste and adjust seasoning as needed.
- Roughly chop the coriander and gently mix it in.
- Pour oil to the depth of 1.5cm in a skillet and place over a medium flame.
- Cut the clams in half lengthwise.
- Dry them with paper towels, then sprinkle lightly with salt and pepper. Dredge the clams in the flour and shake off the excess, then fry them in the hot oil for about two minutes, or until golden brown and cooked through.
- Drain on paper towels.
- Put the clams on the plate, then add some of the corn mixture and a few slices of peeled avocado.
- Sprinkle with rough-flaked sea salt just before serving.