Razor clams and blood oranges recipe

Clean and cook the clams by steaming them open in a covered pan. Just add a bunch of razors, a tablespoon of olive oil and about half a glass of dry white wine or cider for tender clams in a marinière-type sauce within 2 minutes. Reserve the juices, then slice the clams. Set aside.

In a bowl, combine the juices with the garlic, remaining olive oil, vinegar and salt. Fold in the clams, onion, fennel and capers, if using, and set aside for 30 minutes. You could chill it for a couple of days. On its own, it’s a good tapa or antipasto dish.

Cut the top and bottom off the oranges and place flat-side down on a chopping board. Run a fruit or paring knife down the peel – working just beneath the pith – from top to bottom and all around each orange. Segment or slice into cross-sections.

Add the oranges, olives and parsley to the salad. Check the seasoning and serve.