LIVE Cooking 140 - Razor Clams in Wine Sauce & Tomato Sauce (Longueirão e Lingueirão), Cod Quiche
Recipes in this Video
Razor Clams in Wine Sauce, or Amêijoas à Bulhão Pato, is a beloved dish from Portugal, particularly popular in coastal regions. This dish reflects the Portuguese affinity for seafood, prepared simply to highlight the fresh flavors of the clams. Traditionally served as a starter or main course, it embodies the essence of Portuguese cuisine, which emphasizes fresh, local ingredients and bold flavors. Today, it is enjoyed in various adaptations worldwide, often accompanied by crusty bread to soak up the delicious sauce.
Ingredients
- ●razor clams
- ●olive oil
- ●garlic
- ●onion
- ●white wine
- ●parsley
- ●lemon
- ●salt
- ●black pepper
- ●red pepper flakes
- ●butter
- ●bay leaves
- ●tomato
- ●coriander
- ●bread
Instructions
- 1Soak razor clams in cold water for 30 minutes to remove sand.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 4Pour in white wine and bring to a simmer.
- 5Add razor clams and cover the skillet; cook until clams open, about 5-7 minutes.
- 6Discard any clams that remain closed after cooking.
- 7Stir in chopped parsley, lemon juice, and zest; season with salt, black pepper, and red pepper flakes.
- 8Add butter and bay leaves; stir until butter melts and sauce thickens slightly.
- 9Incorporate diced tomato and coriander; cook for an additional 2 minutes.
- 10Serve hot with crusty bread for dipping.
Ingredient Alternatives
white wine
Healthier: low-sodium vegetable broth
Cheaper: water + vinegar
Vegetable broth maintains flavor while reducing sodium.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds richness.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb razor clams, cleaned
- ●2 cups canned diced tomatoes
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●1 lemon, juiced
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- 3Stir in the canned diced tomatoes, salt, and black pepper. Bring to a simmer.
- 4Add the cleaned razor clams to the skillet, cover, and cook for about 5-7 minutes until the clams open.
- 5Discard any clams that do not open.
- 6Stir in the fresh parsley and lemon juice just before serving.
- 7Serve the razor clams in the tomato sauce with crusty bread or over pasta.
Equipment
Ingredients
- ●1 pre-made pie crust
- ●1 cup cooked cod, flaked
- ●1 cup heavy cream
- ●3 large eggs
- ●1/2 cup shredded cheese (e.g., Gruyère or cheddar)
- ●1/2 cup chopped onion
- ●1/2 cup chopped bell pepper
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●1/4 tsp paprika
- ●1 tbsp fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, sauté the chopped onion and bell pepper over medium heat until softened, about 5 minutes.
- 3In a mixing bowl, whisk together the eggs and heavy cream until well combined.
- 4Add the flaked cod, sautéed vegetables, shredded cheese, black pepper, salt, paprika, and parsley to the egg mixture. Stir until evenly mixed.
- 5Place the pre-made pie crust in a pie dish and pour the cod mixture into the crust, spreading it evenly.
- 6Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is lightly golden.
- 7Remove from the oven and let it cool for 5-10 minutes before slicing.
- 8Serve warm or at room temperature.
Equipment
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