Break Out with Bad Ash - How to make Razor Clam Pasta

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Break Out with Bad Ash - How to make Razor Clam Pasta originally appeared on NBC Sports Northwest

The typical dishes made with razor clams are fried clam steaks and clam fritters. For good reason—they are amazing! This week I was inspired to try out a new way of enjoying clams, especially because I wanted to try a non-fried dish. So why not try a Razor Clam Pasta?

In our last episode, I got out to the Washington Coast for some clam digging. After a long period of closures, it was great to enjoy a series of clam tides! Stocking up the freezer with clams is a part of every fall and spring season, a stack of cleaned razors is a welcome sight. With the clams cleaned and ready to go, I started putting together my recipe.

Clam Linguini:

  • 3/4- 1lb of chopped clams 

  • 1/2 cup of white wine 

  • 1/2 cup of clam juice 

  • 1/2 cup of chicken stock 

  • 4 cloves of garlic 

  • 1/2 medium shallot minced

  • 3 Tbsp of butter 

  • 2 Tbsp EVOO

  • 1/2 cup shredded Parmesan 

  • 1 tsp of red pepper flakes 

  • 1 tsp parsley

  • Salt pepper 

Directions: 

Sauté garlic and shallots in butter. Cook 2-3 mins until shallot begins to soften. Add the wine, and cook down the wine (two or three minutes)  Add red pepper flakes, clam juice, chicken stock and bring to a simmer. Sprinkle in the Parmesan, then the clams. Simmer the clams for one- two minutes. Add the pasta to the clams and sauce mixture, then add parsley, salt and pepper. Enjoy! 

Tip: properly cleaned clams is an important key to a delicious dish, use hot water to blanch the razor clams! It makes the work much easier. Rinse very well.