Razor Clam Escabeche/Escabeche de Lingueirão
Escabeche is type of cooked vinagrette, great for adding flavour to fish or meat when left for a couple of days. Razor clams need to be fresh (alive) for this dish.
Razor Clam Escabeche
Razor Clams/Lingueirão
1. Leave razor clams in slated water for a couple of hours to clean and remove sand. Rinse through clean water.Put clams in 1/2 cup of boiling water and let them open (15 min), remove clean (take out dark sac) and cut into equal pieces.
2. Make escabeche sauce: 1dl Olive oil, 1 sliced onion, 3 sliced cloves of garlic, 2-3 whole dried chilies, 4 bay leaves. Fry gently until golden then add 6 tablespoons of white wine vinegar. Let reduce and then add clams for a few minutes.
Optional: add strips of roasted red pepper
3. Mix for a couple of minutes and then leave in marinate for at least 3 hours or up to 2 days in the fridge.
4. Serve with chopped parsley or coriander, hot or cold with good bread.
