Tacos & hand food
Clam Banh Mi
Crispy clams, pickled veg, pâté-optional baguette
- 30 min
- Medium
- Makes 2 sandwiches
Ingredients
- 8 razor clams, panko-fried
- 1 baguette, split and toasted
- Quick pickles: carrot + daikon in rice vinegar and sugar
- Mayo, sriracha, cucumber spears
- Cilantro sprigs, jalapeño slices
Method
- Pickle the carrot and daikon 20 minutes.
- Fry the clams crisp.
- Toast the baguette; mayo and sriracha both cut sides.
- Layer cucumber, clams, pickles, jalapeño, big cilantro sprigs.
- Press lightly and slice on the bias.
Tip. Drain the pickles well — a soggy banh mi is a tragedy.
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.