Spaghetti with Razor Clams

OKAY listen.

Spaghetti with Razor Clams / Bev Cooks

I had no idea that pacific razor clams are the size of baby elephants. They are like, super mammothy. WAY DIFFERENT than the long, thin ones you’re most likely imagining right now.

Guys, I’m about to take you on a journey. A razor clam awakening of sorts. And before you get those fingers ready to fire out grossed-out barfy comments, hark! I hear you. I get it. They’re um, not pretty creatures.

But we clammed! We HUNTED.

Come, I’ll show you.

Spaghetti with Razor Clams / Bev Cooks

For those in the area, and interested in razor clamming, and not completely icked out by these things, I’ll tell you right now that Gearhart is THE PLACE. Just a hair north of Seaside ON THE 101 (said like an SNL Californian), about a half-mile stroll from the road to the water. You’ll see people EVERYWHERE. Just everywhere. Although there are none in these photos. I swear they were there. They were.

Spaghetti with Razor Clams / Bev Cooks

This tool is called a clamming gun. Or a clamming tube. Or a clamming tun. Or a clamming gube.

You basically find a little hole in the sand at low tide, where it looks like a clam might be underneath it, breathing up bubbles, and then you plunge the tube into the sand, and it sucks up the clam, and you pull it out of the sand and dump out the sand while hoisting a gradual gut laugh like Count Dracula. And it actually works! LOOK.

Spaghetti with Razor Clams / Bev Cooks

That thing is the size of a horse’s face. Just insane.

Spaghetti with Razor Clams / Bev Cooks

We clammed for about 30 minutes, and hunted (?), harvested (?), found (?), sucked up (?), ten clams! The limit is 15 per hunter I believe, so we stopped at 10 before the rain drenched us straight through.

Spaghetti with Razor Clams / Bev Cooks

After a soak in cold salt water and a good rinse under the faucet, we’re ready to cook! And yes they look like massive cow tongues but we’re going to breathe deeply and get through this.

Spaghetti with Razor Clams / Bev Cooks

First, you bring a large pot of salted water to a boil and plunge the clams in (two at a time, or whatever works) for about 10 seconds, until the shells pop open. And life is about to take a strange turn for you, so just take hold of any strength you have. Or a glass of wine.

Spaghetti with Razor Clams / Bev Cooks

Because these are naked razor clams, you guys. This . . . this is what they look like outside of their shells. That right there. ^ That is it. I’m thinking maybe they should have stayed inside?

Also, just checking in on you emotionally. Everyone okay? Hanging on tight?

Spaghetti with Razor Clams / Bev Cooks

We researched how to clean them, how to prep them, how to reach inside our souls and search for the confidence for what lies ahead.

And I will say, (don’t hate me!) that we removed the insides (with that little sack of dirt in it) completely and tossed it. Which, if you’re seasoned at this, you’ll know exactly how to clean and chop that part. But we’re sissies. And first timers! And I’M OKAY WITH THAT.

Spaghetti with Razor Clams / Bev Cooks

And they resemble baby shark faces and I DIDN’T KNOW CLAMS COULD LOOK LIKE SATAN AND TASTE LIKE HEAVEN.

So we chopped it all up.

THIS is the guide we used on how to properly prep and clean. So do this!

Spaghetti with Razor Clams / Bev Cooks

Also, in a pot goes butter, red onion and garlic, crushed red pepper, white wine and chicken stock. Seafood stock if you have it! Sizzle sizzle, simmer simmer. You know.

Then add the chopped clams to the sauce and let it all marry up for a couple of minutes.

You’ve also boiled some spaghetti and transferred it over to the pot. Turn off the heat, add some lemon, parmesan and chopped parsley.

And guess what…

Spaghetti with Razor Clams / Bev Cooks

It’s FABULOUS.

The clams (while looked like nightmares at one point) are absolutely delicious. Light! Oceany. Almost ocean AIR-y. So fresh. Not rubbery at all, I was totally surprised.

We clammed. We conquered. And we ate.

Spaghetti with Razor Clams / Bev Cooks

*sea burp

Spaghetti with Razor Clams
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Ingredients

  • 1 pound thin spaghetti
  • 10 razor clams
  • 3 Tbs. butter
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1 pinch crushed red pepper
  • 1 lemon, zested and juiced
  • 1/2 cup white wine
  • 1 1/2 cup chicken stock
  • 1/2 cup chopped parsley
  • Parmesan cheese
  • Coarse salt

Instructions

  1. Once you’ve hunted your clams (why do I keep saying hunt?), put them in a large bowl of salted water. Rinse each clam under running water. Bring a large pot of water to a boil, them submerge each clam into the water for 10 seconds, until the shells pop open. Remove the shells from the clams, and give it another rinse. Also, for specific instructions on EXACTLY how to clean and prep the clams, see the link in the post. I can’t take credit for how to do this. 🙂 Once cleaned, give the clams a rough chop.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente.
  3. In the meantime, in a medium saucepan, add 2 Tbs. butter to melt. Then add the onion and garlic, along with a pinch of crushed red pepper. Season with a pinch of salt, then let it sauté just about three minutes, until the onion sweats. Add the wine and let it burn off, about 30 seconds. Then add the chicken stock, lemon zest and juice. Let it simmer another five minutes. Transfer the cooked pasta (and the clams!) and toss toss toss. Turn the heat off and add the remaining Tbs. of butter, about 1/4 cup of parmesan cheese, another pinch of salt (if needed), and the chopped parsley. Toss and serve immediately!
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https://bevcooks.com/2019/06/spaghetti-with-razor-clams/

Spaghetti with Razor Clams / Bev Cooks

Have you done this?! Have you razor clammed before? TELL me – did we do anything wrong, or wonky? Also, you can absolutely swap in regular clams in place of razor clams if this whole thing made you never want to come to Oregon ever.

Spaghetti with Razor Clams / Bev Cooks

WORTH IT. ^

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56 Responses to Spaghetti with Razor Clams

  1. GAYE MCGRATH June 14, 2019 at 12:58 pm #
    How could you stop at 10? And rain? It's been in the mid 90s here in Portland. Aaaand what happened to those babies?
  2. CATHERINE LEE June 14, 2019 at 6:25 pm #
    Inland California here and it was 108 2 days ago, I'd give anything to be on the beach, although my kids said Monterey was scorching the other day. Love the clam puller, isn't that cheating though, lol? Love your description for cleaning those babies, and they are huge. I love clams. I'd love to see you getting oysters and see what pearls you get, hah! Have fun and welcome to the west coast! Stay away from the earthquakes. And bring yummy food!
  3. Em June 14, 2019 at 8:54 pm #
    Now, you need to try actually DIGGING for clams - with a shovel. That gun thingy is only for tourists. Which, of course, you are, but still. You cleaned and cooked them to perfection, though. Bravo! Enjoy your visit.
    • Diane January 8, 2022 at 5:11 pm #
      You braved the elements until the rain, bravo, you didn't miss anything I've clammed in 40 degrees with wind and rain hitting sideways. I'm now a fair weather clammer. I must point out the bag you discarded is the premier, best part of clam. Give it a try next time you'll be happy you did.
    • Tom Smith August 9, 2023 at 3:56 am #
      Because the gun is faster and more effective!! Lol
  4. Carmem June 17, 2019 at 4:30 am #
    I loved this recipe! Your website is fantastic.
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  7. Stephanie Haly June 20, 2019 at 1:48 pm #
    I'm just wondering if your kids ate the pasta. It looks divine and thanks for sharing all the pictures.
  8. Kainoa November 13, 2019 at 12:49 pm #
    Oh I’m trying this recipe tonight and you can bet that I am including that scary sack you guys decided to throw out! Although I am curious to know was it the whole foot or was it just the dark crap sack? I feel so disappointed that you guys missed out on the best part of the clam! It’s the most flavorful and the meat is so tender it’s really what clammers in the PNW look forward to! We actually fight over the foot in our family! If you ever get a chance to try it again i’d Say brave through the disgust and you will be handsomely rewarded! Thanks for the recipe!
  9. Dollie Adcock November 26, 2019 at 4:55 am #
    This looks so good. Thanks, I will definitely be trying this! :) super mario bros
  10. lisa December 7, 2019 at 9:00 am #
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  11. Gail Rathbun May 28, 2020 at 6:31 pm #
    Hi! LOVE the recipe...will try tonight. Sad part is, the part of the body containg the poo sac is the most flavorful! We ust the neck and tough parts for chowder....the whits "soft" part is for other dishes (like pasta). Next time you come to the coast to clam...take that bit of extra ytme to carefully disect the colored material from the soft body. Great recipe though. THANKS!
  12. mapquest directions May 31, 2020 at 8:39 pm #
    It looks so interesting, I will definitely make this tonight, thanks a lot for the recipe you shared.
  13. laura pierce June 7, 2020 at 10:08 am #
    I’m a native west coast clam digger ( Grays harbor Washington). We would get up before school and drive 15 minutes to the beach. Get our limits and go home. Always fried them . You can oven fry a lot healthier with panko coating or coconut flour. Use egg whites to moisten. Oven bake at 425 for 10 minutes. The veteran diggers and natives dig in the surf with shovels. That’s for the pro. I use a gun on dry sand. Less likely to break the shells which make it difficult to clean. Been doing it for 50 years I use a gun!!!!
  14. lisa June 12, 2020 at 4:13 am #
    I’m a native west coast clam digger ( Grays harbor Washington). We would get up before school and drive 15 minutes to the beach. Get our limits and go home. Always fried them . You can oven fry a lot healthier with panko coating or coconut flour. Use egg whites to moisten. Oven bake at 425 for 10 minutes. The veteran diggers and natives dig in the surf with shovels. That’s for the pro. I use a gun on dry sand. Less likely to break the shells which make it difficult to clean. Been doing it for 50 years I use a gun!!!!
  15. rluy June 13, 2020 at 12:29 am #
    Oh I’m trying this recipe tonight and you can bet that I am including that scary sack you guys decided to throw out! Although I am curious to know was it the whole foot or was it just the dark crap sack? I feel so disappointed that you guys missed out on the best part of the clam! It’s the most flavorful and the meat is so tender it’s really what clammers in the PNW look forward to! We actually fight over the foot in our family! If you ever get a chance to try it again i’d Say brave through the disgust and you will be handsomely rewarded! Thanks for the recipe!
    • Chris G October 18, 2020 at 4:07 pm #
      I second Rluy's sentiments about the foot. Just butterfly the foot and clear out all the dark matter. That is the real prize.
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  33. lisa December 27, 2020 at 3:10 am #
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  35. mike williams February 9, 2021 at 4:44 am #
    Oh I’m trying this recipe tonight and you can bet that I am including that scary sack you guys decided to throw out! Although I am curious to know was it the whole foot or was it just the dark crap sack? I feel so disappointed eleqtriki-gamodzaxebit that you guys missed out on the best part of the clam! It’s the most flavorful and the meat is so tender it’s really what clammers in the PNW look forward to! We actually fight over the foot in our family! If you ever get a chance to try it again i’d Say brave through the disgust and you will be handsomely rewarded! Thanks for the recipe!
  36. lisa February 13, 2021 at 11:31 pm #
    I really like them especially there’s no butter needed. I’ve tried the original recipe successfully, even added jam for some colour. However, the dough for the chocolate version seemed a bit sticky & I added another 1.5 tbsp of almond meal. The cookies became a bit hard on the outside but still chewy inside. Rolling them into balls was messy too. I’ll stick to the original version next time or maybe try out the raspberry version.printed pizza box
  37. anny williams March 6, 2021 at 10:51 am #
    I had no idea that pacific razor clams are the size of baby elephants. zapdf They are like, super mammothy. WAY DIFFERENT than the long, thin ones you’re most likely imagining right now.
  38. anny washington March 22, 2021 at 6:12 am #
    Hey, very nice information. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. geyout Wish I could add to the conversation and bring a bit more to the table, but am just taking in as much info as I can at the moment.
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  40. Alex September 26, 2021 at 2:55 am #
    Sounds delicious. I want to try making this for this blog https://bubbies.com
  41. lisa October 9, 2021 at 2:32 pm #
    I’ve tried the original recipe successfully, even added jam for some colour. However, the dough for the chocolate version seemed a bit sticky & I added another 1.5 tbsp of almond meal. The cookies became a bit hard on the outside but still chewy inside. Rolling them into balls was messy too. I’ll stick to the original version next time or maybe try out the raspberry version.tasty food recipes for breakfast
  42. Alex October 28, 2021 at 10:37 am #
    Hi, Looks delicious. I’ll have to try this recipe with a Louisiana twist using my Jambalaya starter sauce. It always adds more to the dish https://dedescajuncuisine.com/product/jambalaya/
    • Alex Clark November 19, 2021 at 5:23 pm #
      Hi! It turned out very tasty. Thank you for this dish and for the idea of my cooking channel. By the way, I use movavi converter for my videos. If you're interested, you can take a look https://www.movavi.com/support/how-to/how-to-convert-vob-video.html . A very good converter that translates video into the desired format with almost no loss of quality
  43. Alex Wesly November 19, 2021 at 5:22 pm #
    Hi! It turned out very tasty. Thank you for this dish and for the idea of my cooking channel. By the way, I use movavi converter for my videos. If you're interested, you can take a look here. A very good converter that translates video into the desired format with almost no loss of quality
  44. lisa February 18, 2022 at 3:47 am #
    Amazing!!! Thanks for sharing such a kind of healthy recipes. It’s very tasty & easy recipes.Italian Groceries
  45. Carla June 18, 2022 at 8:02 pm #
    My sweet neighbor just brought us a huge bag (of already cleaned!!) razor clams and I am so excited to try this recipe tonight. Yay me!!
  46. Jason Kevington December 3, 2022 at 10:58 pm #
    My sweet neighbor just brought us a huge bag (of already cleaned!!) razor clams and I am so excited to try this recipe tonight. بنات للزواج
  47. lisa April 18, 2023 at 10:31 am #
    The sight of this dish is absolutely delightful; its vibrant green hue and bright appearance make it a perfect choice for a midwinter meal. Roasting the cauliflower brings out its delicious flavor and enhances the dish even more than the steamed version. Combining cauliflower with pasta is a personal favorite of mine, and I can't wait to give this recipe a try!Thai Cooking Class Koh Tao
  48. Pamela July 7, 2023 at 1:30 pm #
    Btw, clam guns are not ‘for tourists’! We live here, along with many neighbors and friends who have been here 25, 30 years, even many generations. A majority of them use a clam gun! In fact, a native Oregonian, like myself, created absolutely the best one, The Claminator! Enjoy, and thanks for this recipe! We clam often and this one is different, much lighter than many! https://theclaminator.com/?gclid=Cj0KCQjw756lBhDMARIsAEI0AgmdsPeBvoAA64HhKCOuiqRxU8eNReA0KZyH8y_So48eGeYaAJ3GjnsaAusnEALw_wcB
  49. Tom Smith August 9, 2023 at 4:06 am #
    Love them RAZORS!! Just fyi: there's really no need to blanch the clams... just cut the 2 muscles holding the shells on, 4 cuts, 2 on each shell and the clam nearly falls out of the shell. If you threw away the big white almost triangular stomach. That's the best part.. just cut it open, butterfly it and remove any black or grayish matter. The whitish cottage cheese looking stuff is absolute heaven. The only part I discard is the tip of the siphon and the gray or black bits in the stomach.
  50. Madina May 13, 2024 at 1:52 pm #
    Thanks for the recipe, it looks great. I love to cook, especially pasta. Especially in the cold season, she is ideal for him, like new people for mycharmai.com I like to look for new recipes on the Internet, I always look for inspiration there. Or if I don’t know what to cook, I search the Internet for menus of different cafes and restaurants

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