INGREDIENTS (6 serving)
1 can of Geomar Razor Clams and its broth
50 g of butter
threads of saffron
1 onion
1 tomato
1 garlic clove
2 cups of Souvignon Blanc
1/2 kg of potatoes
1 bell pepper
1 cup of heavy cream
50 cc of olive oil
1 green chili pepper
3 tablespoons of cilantro and parsley


Heat butter, olive oil and brown the saffron.
Saute sliced onion, chopped garlic, diced
tomato and sliced bell pepper. Add white wine
Add broth and pre-cooked sliced potatoes.
Season with salt, pepper and cilantro. Add
razor clams.

Finish it off with the cream and chopped parsley

Note: Serve with bread croutons. If you do not
have saffron, you can prepare this dish with curry.