Razor Clam Rice

Soak the razor clams for about an hour in salted water (if possible, use sea water) and wash very well to remove the sand. Place in a pot of water and let it boil until the shells open. Reserve the cooking water. Remove the core and wash again to ensure you remove all the sand.

In a saucepan, sauté the finely chopped garlic and onion in a drizzle of olive oil. Add the diced tomato, bay leaf and coriander sprig and let it sauté. Add the rice, pour in the white wine and the cooking water (3 times the volume of the rice) and cook for about 13-14 min. Add the razor clams and mix. Let it rest for 5 minutes and serve.

Suggestion: You can also add seafood to the recipe to complement it, just add it with the razor clams and follow the same steps.