Name: Arroz de Lingueirão (Razor Clam Rice)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg razor clams, purged in salted water; 300 g Carolino rice; 1 onion, chopped; Half a red pepper, diced; 2 tomatoes, grated; 2 garlic cloves, chopped; 4 tbsp olive oil; A handful of parsley, chopped; 1 l water or light fish broth; Salt and pepper

Instructions

Keeps your screen awake while you cook.

ℹ️ More info

Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.

1Sauté the onion and pepper in the olive oil; add garlic, then tomato, and cook 5 minutes.

2Add the rice, stir to coat, and pour in the hot water. Simmer 12 minutes.

3Cut each razor clam in 2-3 pieces (keep the juices) and add to the rice with their liquor.

4Cook 5 more minutes — the rice must stay wet ('malandrinho'). Scatter parsley, rest 3 minutes, serve.

Chef's Tip

The rice must stay wet ('malandrinho'): the spoon should stand briefly but broth still runs.

More tips ↓

Cut the razor clams after a short cook; long cooking turns them rubbery.
Return the clam liquor to the rice — it is the dish's salt.

Arroz de Lingueirão (Razor Clam Rice)

Ingredients

Instructions

You may also like

Arroz de Polvo (Octopus Rice)

Arroz de Marisco (Portuguese Seafood Rice)

Feijoada de Polvo (Octopus & White Bean Stew)

Bacalhau à Lagareiro (Cod with Smashed Potatoes)

Get one Mediterranean recipe in your inbox every week