Soak the razor clams in salted water for a few hours, changing the water from time to time, in order to allow the releasing of sand, and then wash them very well. Peel and chop the onion. Peel the sweet potatoes, cut into small cubes, wash and set aside in water.
Put the razor clams in a pot and cover with water. When into the boil, drain but keep the stock, which must be strained through a thin cloth.
Then, remove the razor clams from its shells. In a pan with olive oil, sauté the onion, the bay leaf and the garlic, finely chopped. When it starts to brown, add the tomato paste, refresh with white wine, add some stock from the razor clams and then add the potatoes and let them simmer, covered by the stock. Place the lid and allow to cook on medium heat, stirring from time to time. If you like, add chilli and check the salt.
At the end, when the potatoes are almost done, add the razor clams, stir gently and let it simmer.
https://slowmed.eu/recipe/razor-clams-with-sweet-potato/
Contributor: Noelia Jeronimo, 60
Place: Cabanas de Tavira, Tavira
Personal Backgroud:
A professional cook, connoisseur of local products from the land, sea and salt
marshes.
Recipe’s Personal Background
How did you learn this recipe?
She learned this recipe many years ago with a lady from Cabanas de Tavira that used to cook it
Is there some memory/historical event connected to this recipe?
Farming practices are linked with the practices of harvesting razor clams
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Learned with a local lady
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
_
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
The harvest of razor clams in the salt marshes is linked with the cultivation of sweet potatoes on the sandy fields of the neighbourhood.
Season (season this food is linked to)
According with the availability of the ingredients.
Ingredient
Nutritional Importance
Health Benefits
White wine
Source of alcohol and carbohydrates. Resveratrol is a wine component with antioxidant potential.
Without relevant benefits. Besides resveratrol which has some health benefits, the wine also contains alcohol which, in addition of being a caloric source, it is also toxic to the human organism. One should not consume more than recommended. (250 ml of red wine per day).
Coriander (Coriandrum sativum)
Great source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, magnesium, phosphorus and potassium. It contains phytochemicals.
Coriander benefits the digestive system, promoting intestinal peristaltic movements and thus, helping digestion. It contains linalol, an essential oil which can help to detoxify the liver. Its composition in vitamins and phytochemicals gives it a high anti- oxidant power, preventing cell degeneration by free radicals.
Clams
Very low content of saturated fats. It is also a good source of riboflavin, niacin, potassium and zinc, and a very good source of protein, vitamin C, vitamin B12, iron, phosphorus, copper, manganese and selenium.
As a source of vitamin B12, it has an important role in keeping the central nervous system healthy. Evidence shows that individuals with the highest levels of vitamin B12 have less probability to develop Alzheimer’s disease. As a good source of iron, they help to produce haemoglobin, resulting in an increased oxygen supply to the tissues and thus, reducing anaemia.
Potato
Excellent source of vitamin A. It is also a good source of dietary fibre, vitamin B6, vitamin E, vitamin C, potassium and manganese.
It contains anti-oxidants that prevent cellular degeneration. Its fibre content helps to reduce cholesterol levels, possibly reducing the risk of heart disease.
Onion
Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.
It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Tomato
Excellent source of fibre, vitamin A, vitamin C, vitamin K, potassium and manganese. It also contains vitamin E, thiamine, niacin, vitamin B6, folate, magnesium, phosphorus and copper.
Due to its antioxidant power, tomatoes have a cardio-protective effect by reducing the levels of LDL cholesterol and decreasing blood pressure.
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
