Razor Clam Rice

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.

• Prep time: 30 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 787
• Protein: 58 g
• Carbs: 86 g
• Fat: 21 g

Ingredients

• 400 g White rice ( carolino or short-grain type )
• 1 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 1 piece Green bell pepper ( finely diced )
• 100 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 kg Razor clams ( fresh and well purged )

Instructions

1. Cleaning the clams

   Soak the razor clams in cold salted water for 2 hours to remove sand. Rinse thoroughly until the water runs clear.

2. Aromatic base

   In a large pan, sauté the sliced onion, garlic, and pepper in olive oil. Add the diced tomatoes once the onion becomes translucent.

3. Cooking the shellfish

   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. Cooking the rice

   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. Final touch

   Add the razor clams back (whole or chopped). Sprinkle with chopped fresh coriander. The rice should be flowy, the sauce coating the spoon.

Chef's tips

• 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.

Storage

Consume immediately. The rice absorbs the broth while resting and loses its characteristic texture.