Rice & grains
Clam Congee
Silky rice porridge, the ultimate cold-morning dig fuel
- 90 min
- Easy
- Serves 4
Ingredients
- 8 razor clams, sliced
- 3/4 cup jasmine rice
- 8 cups water or light stock
- Ginger, sliced thin
- Green onion, white pepper, soy, chili crisp
Method
- Rinse rice; simmer with water and ginger, lid ajar, 60–90 minutes, stirring now and then.
- It is done when the grains have burst into velvet.
- Season lightly with soy and white pepper.
- Slide in sliced clams; 90 seconds.
- Bowls topped with green onion and chili crisp.
Tip. Freeze the rinsed rice overnight first — it breaks down in half the time.
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.