Razor clams with potatoes à Algarvia

soak the razor clams in water and salt for a few hours, changing the water from time to time, to release the sand.

peel and chop the onion.
peel the potatoes, cut them into small cubes, wash them and keep them in water.

pour the razor clams in a pan and cover them with water.

when they boil, drain and reserve the broth, well strained on a thin cloth. then, separate the razor clams from the shells.

in a saucepan, bring the margarine, olive oil, onion, bay leaf, minced garlic, chopped coriander and parsley to the heat and stir.

when it starts to brown, add the potatoes and stir. add, also, the tomato pulp, dissolved with the white wine, and the broth to cook the clams until covered.

cover and cook over medium heat.

in the meantime, add the chilli and check the salt.

when the potatoes are almost cooked, add the razor clams, stir carefully and let it cook.