kg de razor clams ;
cls of olive oil ;
grs of fresh tomatoes ;
grs of onions ;
grs of fine pasta or rice ;
a lemon ;
bunch of parsley ;
bunch of coriander ;
bay leaf ;
to taste ;
the razor clams in cold water to clean them of any
Place a deep pan of water on the flame and boil the
Drain the cooking liquid, passing it through a fine
strainer. Take out the edible part of the clams. Wash
them again in cold water. Cut into small pieces.
Place a deep pan on the flame. Put the olive oil in
the pan and let it warm up. Add the minced onions
and the bay leaf.
Meanwhile, take the stem off the tomatoes and scald
them in boiling water to make it easier to peel and
Add them to the deep pan but do not let them brown.
Stir with a wooden spoon. Add the liquid in which
the clams were opened. Season with salt and pepper.
Add the clams and the fine pasta or rice.
After the pasta has been cooked, add the beaten eggs.
Stir with a metal beater.
Add a few drops of lemon juice and the chopped parsley
After boiling the razor clams and taking of the shells,
pay attention to the fact that the guts are sometimes
full of sand. Which makes it necessary to wash the
edible part carefully.