Razor clams and blood oranges
- April 2007
- Serves 2-4
- Takes 30 minutes to make, plus marinating
This Spanish recipe with razor clams is light enough to serve as a fresh starter.
- 27.2g fat (4.2g saturated)
- 20.7g (17g sugars)
For 2 servings
- 12 fresh razor clams or 300g squid
- 4 tbsp olive oil
- ½ glass dry white wine or cider
- 1 garlic clove, finely sliced
- 2 tbsp red wine vinegar
- ½ tsp salt
- 1 red onion, very finely sliced
- 1 large fennel bulb, trimmed and very thinly sliced
- 1 tbsp small capers, rinsed and drained (optional)
- 2 blood oranges
- 100g purple or Kalamata olives
- Small bunch of fresh flatleaf parsley, leaves picked
- Clean and cook the clams by steaming them open in a covered pan. Just add a bunch of razors, a tablespoon of olive oil and the white wine or cider for tender clams in a marinière-type sauce within 2 minutes. Reserve the juices, then slice the clams. Set aside.
- In a bowl, combine the juices with the garlic, remaining olive oil, vinegar and salt. Fold in the clams, onion, fennel and capers, if using, and set aside for 30 minutes. You could chill it for a couple of days. On its own, it’s a good tapa or antipasto dish.
- Cut the top and bottom off the oranges and place flat-side down on a chopping board. Run a fruit or paring knife down the peel – working just beneath the pith – from top to bottom and all around each orange. Segment or slice into cross-sections.
- Add the oranges, olives and parsley to the salad. Check the seasoning and serve.
If you don’t have razor clams, you can use squid in the same way.
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