Entree: Portugal – Algarve – Arroz de Lingueirão (Algarve-style rice cooked with razor clams in a tomato and garlic broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 3 min

Total 36 min

Ingredients

- 2 cups (400 g) medium-grain rice
- 1 lb (450 g) razor clams (lingueirão), cleaned and rinsed
- 1 cup (240 g) ripe tomatoes, diced
- 1 medium onion, about 4 oz (115 g), finely chopped
- 3 cloves (9 g) garlic, minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) hot fish stock or clam juice
- 1 bay leaf
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (or cilantro)
- Lemon wedges for serving

Instructions

1. Clean the razor clams thoroughly under cold running water, removing any sand; discard any that are broken or do not close when tapped.
2. Heat olive oil in a wide heavy skillet or shallow pan over medium heat. Sauté chopped onion until soft, about 5 minutes, then add minced garlic and cook 1 minute more.
3. Add diced tomatoes and smoked paprika; cook until tomatoes begin to break down, about 4–5 minutes. Stir in rice and toast for 1–2 minutes so grains are well coated.
4. Pour in white wine and let it reduce by half, then add hot fish stock and bay leaf. Season with salt and pepper and bring to a gentle boil.
5. Reduce heat to a simmer and cook uncovered for about 8–10 minutes, then nestle the cleaned razor clams into the rice, cover tightly, and continue cooking until rice is tender and clams have opened, about 6–8 more minutes.
6. Discard any clams that remain closed. Remove from heat, stir in chopped parsley, let rest 3–5 minutes, then serve with lemon wedges.