Patti and I wanted to plan a "girls trip" so we decided to get a few friends together and go south, to Clam Gulch, Alaska, for a little adventure digging Razor clams. And what fun it was! Armed with our clam guns, determination and some Alaskan Amber beer, we harvested enough clams to make this delicious pasta dish. This recipe is quick, easy and really brings out the sweet, salty flavor of the Razor clams. The garlic and tomato sauce along with the freshness of the lemon is perfect over a bed of pasta. ~Audrey
Ingredients:
3 garlic cloves, finely chopped
1 large shallot, finely chopped
1 pint grape tomatoes, halved
1 cup fresh basil, chopped
1 pound razor clams, cleaned and sliced into bite-sized pieces
1 tablespoon grape seed oil or olive oil
1 tablespoon unsalted butter
3/4 cup dry white wine
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
1/2 pound cooked spaghetti pasta
salt and pepper to taste
Melt butter and oil in large pan. Add the garlic and shallots, saute for about 3 minutes.
Add the tomatoes, basil, white wine and salt and pepper to taste. Stir together and simmer on low heat for about 10 minutes.
Add the razor clams and stir well. Simmer 4-5 minutes or until clams are just cooked through - don't over cook them or they will get tough.
Add lemon zest, lemon juice and pepper flakes then toss with spaghetti pasta.
Sprinkle with good parmesan and serve with a nice crusty bread and a green salad.
Don't forget the wine!
Don't forget the wine!
Serves 4
 |
| One of the Razor clams we dug up at Clam Gulch, Alaska. |
 |
| Sue, Patti, Audrey and Margo ready to dig some Razor clams! |
 |
Audrey using a clam gun to pull up Razor clams.
|
