Erbaluce - Razor Clams with Fennel
The Dish Archive: Erbaluce - Razor Clams with Fennel
-- 2 pounds razor clams (preferably rope grown)
-- 2 cups very thinly sliced potatoes
-- 2 cups thinly sliced fennel bulb
-- 2 cups sliced leeks (or white onion)
-- 2 cups chopped celery leaves
-- 1 large garlic clove, thinly sliced
-- 3 large fresh bay leaves (if dry use 6 leaves)
-- 1 TBS fennel seeds
-- 1 tsp cracked black pepper
-- 2 cups dry white wine
-- 3/4 cup extra virgin olive oil
1) In a large sauce pan, lay the potato slices down to cover the bottom in a thin layer
2) Place 1/2 of the fennel bulb, leeks, garlic, pepper and fennel seeds into the pan.
3) Put the razor clams into the pan on top of the vegetables, then add the remaining pepper, fennel seeds, and vegetables , as well as the bay leaves, and half of ghe celery leaves.
4) Pour the wine into a pan, cover with a tight fitting lid, and cook over a high heat until all razor clams have opened (about 5-7 minutes)
Separate into bowls, with vegetables and broth, and finish with the olive oil drizzled over razor clams. Garnish with remaining celery leaves.
(They're also very good with a combination of chopped parsley, celery leaves and fresh mint)
Serves 4 as a main course, or up to 12 as a starter
**The potatoes can be substituted with par-cooked linguine
If using linguine, oil the pasta lightly with oilve oil, and then follow the same procedures as with potatoes.