Description
A traditional dish from Chaozhou/Fujian. 'Xue Han' (Blood clams) are scrubbed of mud and plunged into 100°C boiling water for 'EXACTLY 3 SECONDS'. Prying open the shell reveals juices dripping like bright red blood.
Restaurants serving Xue Han (Blanched Blood Clams)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xue Han(Blood clams)
- Soy sauce
- Black vinegar
- Garlic
- Raw red chilies
- Coriander
Instructions
- [Authentic Recipe]
- Soak live, muddy Xue Han (blood clams) in salt water to purge sand. Vigorously scrub the shells clean with a brush.
- Bring a massive pot of water to a violent, rolling 100°C boil.
- Place clams in a strainer, plunge into the boiling water, count '1, 2, 3', and pull them out in 'EXACTLY 3-
- SECONDS', shocking them in ice water. (If you boil them until they open, the 'blood' washes away and the dish is ruined).
- Prepare a dip of soy, black vinegar, massive grated garlic, cilantro, and raw chilies.
- Diners pry open the tightly shut shells with their thumbnails (or a coin) and eat the meat and red juices dipped in the sauce.
Learn more Spice, substitutes, tips
Key spices
Garlic and black vinegar dip
Substitutes at Japanese supermarkets
Ark shell sashimi (Akagai) (but lacks the dripping blood)
Pairing
Baijiu / Shaoxing Wine
Trivia
[Hardcore] Cooked on the absolute razor-edge of 'is this cooked or raw?', making it a thrilling dish with risks like Hepatitis A. Yet, for Chaozhou locals, it is the absolute greatest delicacy, mandatory for New Year's.
Eating tips & etiquette
[Unique Eating] The moment you crack the shell, the plate looks like a crime scene, stained with bright red blood (hemoglobin-rich fluid). This 'red juice' is the ultimate bomb of iron and seafood umami; slurp it together with the meat.
Allergen
Shellfish