Pasta & noodles
Lemon Ricotta Clam Shells
Pasta shells, whipped ricotta, bright clam topping
- 30 min
- Medium
- Serves 3–4
Ingredients
- 8 razor clams, chopped
- 12 oz medium shells
- 1 cup ricotta, whipped with lemon zest
- 4 tbsp butter, 2 garlic cloves
- Peas, mint or basil
Method
- Cook shells; save water.
- Butter and garlic in a pan; add peas and a ladle of water.
- Toss shells in to glaze; clams for the last 90 seconds.
- Swoosh whipped ricotta on plates; pile pasta on top.
- Torn mint and black pepper.
Tip. Shells cradle the chopped clams — every bite gets some.
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.