Rice with clams

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter or margarine
⅓ cup Chopped celery
⅓ cup Chopped onion
1 \N Clove garlic; minced
1 can (6.5-oz) chopped clams
\N \N Water
1 cup \"Hinode\" rice
1 teaspoon Salt
½ teaspoon Dill; crushed

Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-½ cups liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15 minutes, or until all liquid is absorbed. Remove from heat (do not stir rice). Let stand, covered, 10 minutes. Fluff with fork and serve. Makes 4-6 servings.

NOTE: For a main course, use 2 cans of clams.



SACRAMENTO, CA 95812-0958

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