Preparation

Wash the Razor clams well in several waters and cook them. Once cooked, remove the kernels and wash them well to release all the sand.
Strain the broth where the razor clams were cooked and set aside.
Apart, make a light saute with the garlic and onion well chopped. Add the peeled tomatoes, the peppers, cut into thin strips, the bay leaf and the cloves.
Let it sauté a little longer, add the wine and let it cook.
Add the Razor clams and the broth in which they were cooked (which should be 3x the volume of the rice). Bring to a boil.
Add the rice, washed and dry, season with salt and pepper and let it cook, about 15 minutes.
When it is almost cooked, sprinkle with the chopped coriander and wrap.

Ingredients

  • ½ green pepper
  • 1 dl of olive oil
  • 1 dl of dry white wine
  • 1 bay leaf
  • 1 coriander sauce
  • 1.2 kg of razor clams
  • 100 g onion
  • 2 garlic cloves
  • 3 ripe tomatoes
  • 2 cloves of India
  • 400 g of rice
  • salt and pepper q.s.