Rice & grains
Clam & Bacon Grits
Shrimp-and-grits energy, clam execution
- 35 min
- Medium
- Serves 3–4
Ingredients
- 10 razor clams, halved
- 1 cup stone-ground grits + 4 cups water/milk mix
- 1 cup sharp cheddar
- 4 slices bacon, 2 garlic cloves
- Lemon, hot sauce, green onion
Method
- Simmer grits low and slow, whisking, 25 minutes; melt in the cheddar.
- Crisp bacon; garlic in the fat 30 seconds.
- Clams into the bacon pan, 90 seconds, with a squeeze of lemon.
- Pour the pan — fat and all — over bowls of grits.
- Bacon, green onion, hot sauce.
Tip. Grits want more salt than you expect; season until they taste like corn.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.