Bring a pot of water to a boil for rice noodles. Put the rice noodles into a deep prep or mixing bowl. Once the water is boiling, pour over rice noodles until completely submerged. Use a wooden spoon to stir and loosen the noodles. Test for doneness and set aside.
In a large pan, heat oil and add 3 chopped-up cloves of garlic.
Before garlic browns and is softened, add a cup of dry white wine and the 8 razor clams. Cover the pot immediately and let the clams open up.
Once the clams open, add sriracha and swirl it in the pan. Toss in a half cup chopped fresh chives and 2 tablespoonfuls of Chili Granola. Combine with rice noodles & serve immediately.