📝 About This Recipe
Transport yourself to the sun-drenched shores of the Algarve with this authentic Arroz de Lingueirão. This 'malandrinho' (wet) rice dish celebrates the razor clam, a delicacy prized for its sweet, oceanic flavor and tender texture. Infused with a rich broth made from the clams' own juices, aromatic cilantro, and a hint of piri-piri, it is a masterclass in Portuguese coastal simplicity.
🥗 Ingredients
The Seafood
- 1 kg Fresh Razor Clams (Lingueirão) (scrubbed and purged of sand)
- 1.5 liters Water (for steaming the clams and making the base broth)
The Rice and Aromatics
- 400 grams Arroz Carolino (Traditional Portuguese short-grain rice; do not rinse)
- 4 tablespoons Extra Virgin Olive Oil (High quality Portuguese oil preferred)
- 1 large Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 Red Bell Pepper (finely diced)
- 2 large Ripe Tomatoes (peeled, seeded, and diced)
- 150 ml Dry White Wine (such as a Vinho Verde)
- 1 piece Bay Leaf (fresh or dried)
- 1/2 teaspoon Piri-piri sauce (or to taste)
Seasoning and Garnish
- 1 large bunch Fresh Cilantro (Coentros) (finely chopped)
- to taste Sea Salt (be careful as clam water is naturally salty)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by purging the razor clams. Place them in a large bowl of cold, heavily salted water for at least 2 hours to ensure all sand is expelled. Rinse thoroughly under cold running water.
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2
In a large pot, bring 1.5 liters of water to a boil. Add the razor clams, cover, and steam for 2-3 minutes or until they just open. Do not overcook.
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3
Remove the clams with a slotted spoon. Strain the cooking liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any remaining grit. Reserve 1.2 liters of this precious broth.
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4
Once the clams are cool enough to handle, remove the meat from the shells. Cut the long clam bodies into 2 or 3 smaller pieces. Discard the shells, but keep a few whole ones for decoration if desired.
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5
In a wide, shallow pot (or a traditional clay pot), heat the olive oil over medium heat. Add the onion and bay leaf, sautéing until the onion becomes translucent and soft.
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6
Add the minced garlic and diced red bell pepper. Cook for another 3 minutes until fragrant and the peppers have softened slightly.
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7
Stir in the diced tomatoes and piri-piri. Cook for 5 minutes, breaking the tomatoes down with your spoon until you have a thick, jammy base (refogado).
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8
Pour in the white wine and let it bubble for 2 minutes to allow the alcohol to evaporate.
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9
Add the Carolino rice to the pot. Stir well for 1-2 minutes to toast the grains slightly and coat them in the flavorful oil and aromatics.
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10
Pour in the reserved clam broth (it should be about 3 times the volume of the rice). Bring to a boil, then reduce heat to medium-low.
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11
Simmer the rice for about 12-15 minutes. Carolino rice should be tender but still have a slight bite, and the dish should remain very 'soupy' (arroz malandrinho).
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12
When the rice is nearly done, stir in the chopped razor clam meat and half of the fresh cilantro. Cook for just 1-2 minutes more to warm the clams through.
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13
Taste and adjust the salt if necessary. Remove the bay leaf. The consistency should be loose; if it looks too dry, add a splash of hot water.
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14
Remove from heat and serve immediately in deep bowls, garnished with the remaining cilantro and a lemon wedge on the side.
💡 Chef's Tips
Purging the clams in salt water is non-negotiable; razor clams are notorious for holding sand which can ruin the texture. Always use Carolino rice for this dish; its high starch content creates a creamy, velvety broth that long-grain rice cannot replicate. Don't overcook the clams in the first step; they will toughen and become rubbery. They only need to open. This dish waits for no one! Serve it immediately, as the rice will continue to absorb the broth and lose its signature 'malandrinho' (wet) character. If you can't find razor clams, this recipe works beautifully with standard cockles or clams (Arroz de Ameijoas).
🍽️ Serving Suggestions
Pair with a chilled bottle of Vinho Verde or a crisp Alvarinho to cut through the richness of the seafood. Serve with a side of crusty Portuguese sourdough bread (Pão de Mafra) to soak up the extra broth. A simple green salad with a light vinaigrette makes a refreshing contrast to the savory rice. Follow the meal with a traditional Portuguese dessert like Arroz Doce or a Pastel de Nata. Enjoy outdoors on a sunny afternoon for the full coastal experience.