Razor Clam Soup

Serves 4

  • 1 kg de razor clams ;
  • 4 cls of olive oil ;
  • 150 grs of fresh tomatoes ;
  • 100 grs of onions ;
  • 120 grs of fine pasta or rice ;
  • 2 eggs ;
  • half a lemon ;
  • 1/4 bunch of parsley ;
  • 1/4 bunch of coriander ;
  • 1 bay leaf ;
  • salt to taste ;
  • pepper to taste


Wash the razor clams in cold water to clean them of any impurities.
Place a deep pan of water on the flame and boil the clams.
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 deseed them.
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. Boil.
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 and coriander.

Hint: 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.

Algarve Tourist Region

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