材料：
蟶子 4隻
白酒 約500毫升
唐芹 1/4條
甘筍 4片
紅椒絲 少許

調味料：
鹽 少許
黑椒 少許
牛油 少許

做法：
1.甘筍切片、唐芹切段。紅椒切粒。蒜頭拍扁、去衣。
2.蟶子洗淨，瀝乾。
3.將牛油紙放上碟，逐一鋪上蟶子、唐芹、甘筍、紅椒及蒜，下白酒、黑椒、鹽及牛油，覆蓋牛油紙直至完全包裹所有材料。
4.燒滾水，大火隔水蒸6分鐘至全熟即可。

Steamed Razor Clams with White Wine
Ingredients：
Razor clams 4 pcs
White wine Around 500 ml
Chinese celery ¼ pc
Carrot 4 pcs
Red pepper Little

Seasoning：
Salt Little
Black pepper Little
Butter Little

Steps：
1.Slice carrots and chop chinese celery. Dice red pepper. Smash the garlic and peel.
2.Wash the razor clams and drain.
3.Set the butter paper on plate. Put in razor clams, chinese celery, carrots, red pepper and garlic. Add white wine and seasoning. Cover the butter paper until it completely wraps all ingredients.
4.Boiling water. Steam over high heat for 6 minutes until well done.