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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
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.
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