Tacos & hand food
Clam Summer Rolls
Cool, fresh, dipping-sauce delivery vehicles
- 30 min
- Medium
- Makes 8 rolls
Ingredients
- 8 razor clams, poached 90 seconds, sliced
- 8 rice paper wrappers
- Vermicelli noodles, cooked
- Mint, cilantro, butter lettuce, cucumber
- Peanut sauce or nuoc cham
Method
- Dip a wrapper in warm water 5 seconds; lay on a damp board.
- Layer lettuce, noodles, herbs, cucumber and clam slices low on the wrapper.
- Fold sides in, roll tight like a burrito.
- Keep finished rolls under a damp towel.
- Serve with both sauces and let people argue.
Tip. Underfill the first one — everyone overstuffs their first summer roll.
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.