Portuguese razor-clam rice

Ingredients

• 800 g purged razor clams
• 320 g carolino rice
• 1 onion
• 2 garlic cloves
• 3 tomatoes
• 100 ml white wine
• 900 ml fish stock
• 60 ml olive oil
• Coriander and salt

Step-by-step method

1. Steam the razor clams in a covered pot; strain their liquid and discard unopened shellfish.
2. Remove the clam flesh, chop into pieces and reserve.
3. Soften onion and garlic in olive oil, add chopped tomato and reduce.
4. Pour in wine, hot stock and strained shellfish juices, then simmer the rice until nearly tender.
5. Return razor clams near the end to heat without toughening, finish with coriander and serve brothy.