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Pacific Razor Clams with Lemongrass

(recipe, Nellie McBride)


From Kathy Casey Food studios, from WA State fisheries website 11.10.09


  1. 4 large Northwest razor clams
  2. Pacific Rim Herb Paste
  3. 1 Tbsp. finely minced fresh ginger
  4. 1 Tbsp. finely minced fresh garlic
  5. 1 small stalk fresh lemongrass, end cut off, trimmed and finely minced
  6. ½ tsp. chili paste (sambal olek)
  7. 2 tsp. canola oil
  8. ¼ tsp. kosher salt
  9. 2 tsp. canola oil
  10. 3 green onions, trimmed and cut into 1-inch pieces
  11. ½ small red bell pepper, cut into thin strips
  12. ½ tsp. Asian fish sauce
  13. ¼ cup light coconut milk (or use regular)
  14. Garnish: 5–6 large cilantro sprigs, coarsely chopped; 1 lime, quartered, or 2 tiny Key limes, halved


  1. Preparation:
  2. Clean the clams and separate the belly from the neck part of the clam. Cut the neck part into bias strips.
  3. Make the herb paste: Combine the ginger, garlic, lemongrass, chili paste, oil and salt together in a small bowl. If you have a food processor, then give it a quick pulse to combine. Toss with the clams.
  4. Heat 2 teaspoons oil in a large non-stick pan over medium-high/high heat. Cook the belly part of the clam for 1 minute, turning as needed. Then add the remaining clam strips, green onions and bell pepper and sauté for about 1 minute more, moving ingredients around the pan as they cook. Add fish sauce and coconut milk and cook about ½ – 1 minute until heated through. Sprinkle with cilantro, and serve with limes for squeezing. Serve immediately.