Razor Clams and Salpicón

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Navajas are deliciously sweet razor clams (named for their resemblance to an old cut-throat razor). If you can’t get hold of razor clams, plump mussels are also wonderful. Salpicón is a refreshing half dressing, half finely chopped salad that is great with all seafood.

Ingredients

  • 8–12 razor clams, depending on size, or 20 mussels, cleaned
  • 2 tablespoons olive oil
  • 150

Method

Rinse the razor clams or mussels. Place a small pan over a medium-high heat, add 1 tablespoon of olive oil and fry the chorizo, if using, for a few minutes until it begins to crisp. Remove and keep warm.

To cook the razor clams or mussels, heat a large saucepan over a high heat, add the remaining tablespoon of olive oil, followed by the clams or mussels, and cover with a lid. Shake the