Salt-baked razor clams (oven)

Ingredients?

Live razor clams that have spit out the sand

Coarse grained salt ( COFCO's pickling salt)

How to make salt-baked razor clams (oven version)?

1. You can sprinkle a few peppercorns into the salt (or not add it) 2. Rinse the razor clams After cleaning, stand them up one by one and put them in a rice basket to drain the water. Leave them for about half an hour.

Preheat the oven to 200 degrees. Then insert the razor clams into the salt grains one by one with their openings facing up, and place them in the middle of the oven for about 15 minutes. OK

If the razor clams are cooked, add a few more minutes. 1. It is recommended to take it out sideways when eating to prevent the juice from leaking out, and there will not be a lot of water in the salt, so it can be used again. 2. Be sure to use coarse salt, otherwise it will be very salty. 3. No seasoning is needed, it is authentic and can also be used to grill crabs. 4. Insert the salt into the salt with the opening facing up to retain the juice. I also tried with the back facing up but obviously there was less juice.