Rice with Razor Clams

Serves 4

  • 1,2 kg of razor clams ;
  • 400 grs of rice ;
  • 1 dl of olive oil ;
  • 100 grs of onions ;
  • 2 cloves of garlic ;
  • 1 bay leaf ;
  • 3 cloves ;
  • 200 grs of fresh tomatoes ;
  • 1 small green pepper ;
  • 200 grs of black olives ;
  • 1 dl of dry white one ;
  • salt to taste ;
  • pepper to taste


Wash 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 impurities.
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.

Hint: 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.

Algarve Tourist Region

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