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.