with Razor Clams
kg of razor clams ;
grs of rice ;
dl of olive oil ;
grs of onions ;
cloves of garlic ;
bay leaf ;
grs of fresh tomatoes ;
small green pepper ;
grs of black olives ;
dl of dry white one ;
to taste ;
the razor clams carefully in cold water.
Mince the garlic and the onions. Remove the stems
from the tomatoes and scald the latter hot water.
Remove the skin and seeds and dice the tomatoes
finely. Then remove the green pepper, wash it and
also dice it finely.
Place a pan on the flame. Place the clams in the
pan nad over them with water. Cook.
When they are cooked, take out the edible part of
the clams and wash them in water to free them from
Strain the liquid in which the clams were cooked
into a bowl, using a fine strainer.
Wash the pan in which the clams were cooked and
place it on the flame once again. Pour in the olive
oil and let it warm up. Then add the cloves of garlic,
the onions, the bay leaf and the clove.
Let the mixture brown, stirring it with a wooden
spoon. Add the green pepper and tomato. Pour in
the white wine and fry. Add the liquid in which
the clams and their edible part were cooked.
Boil. Add the rice, season with salt and pepper
and cook in the oven for about 15 minutes.
When everything is cooked, place it on a serving
dish and decorate it with olives.
The rice should be half the volume of the cooking
liquid. If you like dry rice, use the cooking liquid
and rice in the proportion of 3 to 2, respectively.
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