This Garlic Razor Clam Pizza recipe is a MUST TRY this razor clam season. With razor clams, tomatoes, basil, garlic, red onion and a delicious cheese blend to make this Pacific coast seafood pizza recipe!
This Garlic Razor Clam Pizza recipe is a crowd-pleaser and makes the best meal by itself or as an appetizer to share! Use Pacific Razor Clams, fresh tomatoes, garlic, red onion, basil, asiago, and parmesan with a sprinkling of red pepper flakes, to create a well-balanced bite that allows the razor clams to shine.
The Razor Clams are cooked to perfection in pizza, which is a huge thanks to one important step in the recipe!
Our coastal town can’t get enough of this recipe! I was contacted to have this Razor Clam Pizza recipe featured in the paper! Check it out.
How’s this for a BEFORE and AFTER?
FOR THIS RECIPE, YOU WILL NEED
- Cutting board. I’ve had this style of cutting board (link) for years and love having multiple lightweight options for meals where I’m using veggies and seafood.
- A knife.
- Baking sheet.
- Parchment paper (my favorite linked here). I find sheets are much faster and easier to use.
- Measuring cups and spoons (link).
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INGREDIENTS
FOR THE RAZOR CLAMS
- 3-5 pacific razor clams, digger and the neck
- 2 tsp extra virgin olive oil
- ½ tsp garlic powder or to taste
- dash of salt and black pepper or to taste
FOR THE PIZZA
- 16 oz raw pizza dough
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp red pepper flakes or to taste
- 1 cup shredded asiago or shredded parmesan
- ⅓ cup red onion thinly sliced
- 1 medium tomato sliced
- salt and pepper to taste
- 5 large basil leaves torn for garnish
- light drizzle of balsamic glaze optional
This recipe has been approved by many in our community! It’s also kid-approved and ladies’ night approved. Making it an easy seafood meal for the entire family to share. Try it this razor clam season!
SERVING SUGGESTIONS
- Sides: A great pairing for this seafood pizza is a fresh green salad, ceviche and chips.
- Drinks: White wine is a great pairing with seafood dishes. I do find that a sweet red wine also pairs well. I have made a red wine slushie that was a hit with this pizza! Good wine options to pair with fish, clams, crab, oysters and other seafood are Chardonnay, Champagne, Pinot Noir, and cold red wine slushie.
- Dessert: A light fruity dessert would be a great dessert option to pair with this garlic-forward seafood pizza.
CAN YOU MAKE THIS RAZOR CLAM RECIPE IN ADVANCE
Yes! Here is how you can make this seafood pizza in advance:
- Prep the razor clams per the instructions in the recipe, and cover to place in the fridge.
- Prep the pizza with all toppings, and place in the fridge until you are ready to bake.
- Once ready to bake, preheat the oven at 515°F for at least 30 minutes and bake the pizza until crisp and golden brown, approximately 10 minutes.
- serve warm and enjoy!
HARVESTING OUR RAZOR CLAMS
Living a catch-and-cook lifestyle, our kids see us harvesting our dinner more often than in a grocery store. Isn’t that such a beautiful thing?
Anytime we are using fresh-caught seafood in our dinners, like this pizza recipe, it feels like an extra special night at my house, which happens often during razor clam season. We have so much more to talk over for dinner. Our Pacific coast outdoor adventures really turn into such great learning lessons for our kids.
As we’re enjoying our dinner together we often remanence over our catch of the day, the weather conditions, a funny moment, things that went well, things that we can improve on, etc. We are so blessed to have these activities in the PNW to share with our kids!
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WHAT PART OF A RAZOR CLAM TO USE FOR THIS RECIPE
Here is a diagram that I put together to show the anatomy of Pacific Razor Clam.
This is a quick way to understand what to use in a recipe.
For this recipe, I use every part of the razor clam. The neck being tougher adds a little chew, and the digger is as soft as it gets. The two mixed together are necessary in my book.
WHAT PART OF A RAZOR CLAM IS MOST DESIRABLE
The neck of a razor clam is the toughest part and the digger is the softest part. Besides being softer of a bite, many find the digger of the Pacific razor clam to be most desirable because it’s much more forgiving to cook than its counterpart.
Aside from the digger, my other favorite part of a razor clam is the muscle. The muscle, which is sometimes overlooked or tossed, is exceptionally soft and buttery. The muscles remind me so much of a scallop.
There are two muscles per clam and they are often thrown out due to improper cleaning.
Read our guide on the Easiest Way to Clean Razor Clams to learn how to clean your clams correctly, you will be able to save these delicious pieces.
HOW DO YOU DIG RAZOR CLAMS
We have an entire section on our blog dedicated to this very topic!
Pacific razor clams are along the Pacific coast, from Alaska down to California. In order to find razor clams, you will need a digging tool such as a clam gun or clam shovel (link here for an awesome one!), along with a low tide. Depending on what state you are in, you will need to purchase a shellfish license and watch for approved clam tides. For more information, head to our Activities page, and go through our articles on everything you need to know before you go razor clamming on the Pacific coast. We have the best guides out there, specially made for families!
If you enjoyed this recipe, let me know with a comment and a star rating below. Please share it on Facebook and save it to Pinterest for later!
HOW TO THAW FROZEN RAZOR CLAMS
I typically place the frozen razor clams in the fridge overnight or the morning of to thaw. They thaw reasonably quickly since they’re thin.
HOW LONG CAN YOU STORE THIS RAZOR CLAM RECIPE?
Once cooked, Pacific razor clams can last up to 2 days. However, we typically eat them the day of and the day after at most.
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Browse our many other amazing razor clam recipes to elevate your razor clam cooking this harvesting season!
Garlic Razor Clam Pizza
Ingredients
FOR THE RAZOR CLAMS
- 3-5 pacific razor clams
- 2 tsp extra virgin olive oil
- ½ tsp garlic powder or to taste
- dash of salt and black pepper or to taste
FOR THE PIZZA
- 16 oz raw pizza dough
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp red pepper flakes or to taste
- 1 cup shredded asiago or shredded parmesan
- ⅓ cup red onion thinly sliced
- 1 medium tomato sliced
- salt and pepper to taste
- 5 large basil leaves torn for garnish
- light drizzle of balsamic glaze optional
Instructions
FOR THE RAZOR CLAMS
- Cut the clams in 1/2 inch strips. Pat dry with a paper towel and place in a medium size bowl.
- To the bowl, add olive oil, garlic powder, salt and pepper and mix to combine.
- Place in the fridge uncovered while preparing the pizza.
ASSEMBLING THE PIZZA
- Preheat the oven to 515°F. Do not open for at least 30 minutes to ensure it's at the proper temp.
- Line a baking sheet with parchment paper.
- Roll out the pizza dough to approximately 10" and place on the lined baking sheet.
- Brush the pizza with olive oil to the edge.
- Sprinkle with minced garlic, salt, black pepper and red pepper flakes, to the edge.
- Top pizza with cheese, sliced red onion, sliced tomato and razor clams, placing almost to the edge.
- Bake until crisp and golden brown, for approximately 10 minutes. Time can fluctuate.
- Remove from the oven. Sprinkle with basil and drizzle balsamic glaze, if desired.
- Cut and serve while warm.
Notes
- Baking time fluctuates depending on your oven and crust of choice. Watch the pizza closely as this is extremely high heat.
- Important tip to not overcook the razor clams is to follow instructions by placing them in the fridge. This ensures they stay cold when placed in the oven and have a less chance of overcooking.
I couldn’t stop eating it. It was that good. I wasnt a real fan of razor clams until I tried The Perfect Tide recipes. Every single recipe is superb.
Thank you so much, Corinne! Now, we just need the razor clam season to open back up!