Pacific Razor Clams with Spaghetti
This Pacific razor clams recipe is served with spaghetti to bring the taste of the Washington Coast home. Sweet, briny clams are prepared in a simple white wine and garlic sauce and tossed with spaghetti.
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If you’re looking for a taste of the Pacific Northwest, these Pacific Razor Clams with Spaghetti will have you eating like a local. Sweet, briny razor clams are paired with a white wine and garlic sauce then tossed with al dente spaghetti. It’s a meal that’s both comforting and impressive.
Razor Clamming in the Pacific Northwest
Pacific razor clams are large, averaging 3 to 6 inches in length, and are found on the coastline from Alaska down through California. You can find similar clams in New England, all notorious for their razor-like shells.
These large, oblong clams are prized for their delicate texture and mild, sweet flavor. Digging these from the beach at sunset or during low tide has become a tradition for families and visitors to the coastal cities of the Pacific Northwest.
If you want to harvest your own clams, check local tide charts and regulations with the Washington Department of Fish & Wildlife or Oregon Department of Fish & Wildlife. It is recommended to use a clam gun or shovel for gentle digging. This helps avoid damage to the fragile shells of razor clams.
How to Prepare Pacific Razor Clams
Here in the PNW, razor clams are a popular shellfish often battered and fried or chopped up for chowder. For beginners, this simple sautéed preparation that’s tossed with pasta is also popular. Before adding these local treasures to your pasta, take a few minutes to clean them properly:
- Rinse: Rinse clams well in cold water to remove sand and debris.
- Purge: Soak in a bowl of salted water for about 20 minutes to release any remaining grit.
- Trim: Using kitchen shears, trim the tough foot and remove any dark parts, leaving only the tender, meaty sections.
- Quick Cook: Razor clams cook in seconds! Sauté briefly to avoid toughness and preserve their sweet flavor.
Tips for the Perfect Razor Clams with Spaghetti
- Don’t overcook: Razor clams become tough quickly. Keep the cooking time very short, just a few minutes, for best results.
- Fresh is best: Use fresh clams within a day or two of digging or purchasing for the best flavor and texture. They also can be frozen. Be sure to clean them up and freeze. Then thaw overnight in the refrigerator before cutting into bite-sized pieces to stir into this dish.
- Use high-quality olive oil and wine: These simple ingredients really shine in this dish, so choose your favorites!
Whether you’re cooking your clams from your own beachside harvest or you’ve been offered them as a gift from a friend, this Pacific Razor Clams with Spaghetti recipe is an ideal entry point for first-time cooks of this seasonal shellfish.
Pacific Razor Clams with Spaghetti
Ingredients
- 1 pound spaghetti
- 1 pound razor clams, cleaned and cut into 1-inch pieces
- 2 tablespoons butter
- ½ red onion, diced
- 6 cloves garlic, minced
- ½ cup white wine
- 2 cups vegetable or seafood stock
- Salt and pepper
- 1 lemon
- Parsley for garnish, optional
- Parmesan cheese for garnish, optional
Instructions
- Cook spaghetti according to package directions, drain and set aside.
- While spaghetti cooks, melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add diced onion and cook for 5 minutes.
- Stir minced garlic into the pan and cook for 2 minutes, continuously stirring to avoid burning. Pour in ½ cup white wine and reduce heat to a simmer.
- Once wine is absorbed, add in 2 cups of vegetable or seafood stock. Return to a simmer and add chopped razor clams. Cook for about 3 minutes, just to cook and heat through.
- Add cooked spaghetti to the pan, season with salt and pepper.
- Serve with zest and juice of a lemon. Add a bit of shredded parmesan and fresh, chopped parsley (optional).
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