Razor Clam Rice
Ingredients
- 400 gWhite rice (carolino or short-grain type)
- 1 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 pcGreen bell pepper (finely diced)
- 100 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 kgRazor clams (fresh and well purged)
Method
A 'malandrinho' rice where every grain is soaked in briny sea juices. The razor clams are meaty, the sauce is well-bound, and fresh coriander provides a sharp finish.
- 1
Soak the razor clams in cold salted water for 2 hours to remove sand. Rinse thoroughly until the water runs clear.
- 2
In a large pan, sauté the sliced onion, garlic, and pepper in olive oil. Add the diced tomatoes once the onion becomes translucent.
- 3
Add the razor clams to the pan, deglaze with white wine. Cover. As soon as the clams open, remove them and strain the cooking liquid.
- 4
Add the rice to the cooking liquid topped with hot water (ratio 3 volumes of liquid to 1 of rice). The rice must stay submerged to remain creamy.
- 5
Add the razor clams back (whole or chopped). Sprinkle with chopped fresh coriander. The rice should be flowy, the sauce coating the spoon.
Frequently asked questions
How do you get this dish right?
- The rice should be 'malandrinho', meaning there should be plenty of broth left at the end.
- Do not overcook the razor clams, or they will become rubbery.
How long does this dish keep?
Consume immediately. The rice absorbs the broth while resting and loses its characteristic texture.
