INGREDIENTS to serve 4 people:
400g of razor clams
1 clove of garlic
1 tablespoon of capers (brined)
dry white wine
extra virgin olive oil
parsley to taste
oregano to taste
salt to taste
pepper to taste
The preparation takes approximately 3 hours (to purge the razor clams) and the cooking process is similar to a risotto, from 10 to 15 minutes depending on the rice and your tastes.
The first thing to do is to purge the razor clams thoroughly by placing them in a large bowl with salted water and leaving them for about 3 hours. The sand that comes out of each clam will settle at the bottom of the bowl. Then rinse the clams again, this time under running water in order to remove any remaining sand.
Now fry the clove of garlic, oregano and rinsed capers in 3 tablespoons of oil. Add the shelled razor clams and fry for 2 minutes. Leave to cool. Peel the outer layers from the onion, slice it and brown it in a large saucepan with some oil, then add the rice to toast it. Add a little dry white wine and salt.
As soon as the wine evaporates, add a ladle of hot fish stock at a time. After 10 minutes add the fried razor clams and garlic mix and cook for 6 or 7 minutes. When the rice is cooked, put it in a dish and add a dash of oil, the pepper and some finely chopped parsley.
You could pair it with a not overly flavoursome dry white wine, which will allow you to taste the flavour of the razor clams.
Recipe and photo from the website Chioggia Pesca