Yield: 4 To 6 serv.
|-JUDI M. PHELPS|
|2 pounds||Littleneck clams or|
|Other small clams|
|½ cup||Dry white wine|
|1 tablespoon||Unsalted butter|
|1 medium||Onion; chopped|
|1 cup||Long-grain white rice|
|¼ teaspoon||Finely ground pepper|
|¼ cup||Unsalted butter; softened|
|1 tablespoon||Cilantro; chopped|
|1 teaspoon||Lemon juice|
Rinse clams thoroughly. Put them in a large saucepan and add the wine. Cover and cook over fairly high heat just until they open.
Reserve ½ cup of the clam juice.
In medium skillet heat oil and butter until foaming. Add onion and saute over low heat, stirring occasionally, until soft but not browned. Add rice and cook, stirring occasionally, until lightly browned. Pour in reserved clam juice and water and add salt and pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.
Prepare cilantro butter by mixing thoroughly softened butter with cilantro and lemon juice. Shell and dice clams. Using a two-pronged fork, carefully stir clams into rice. Cover and let stand 10 minutes.
Stir in cilantro butter and taste for seasoning. Serve immediately.
Makes 4 to 6 servings. Source: The Cuisine of California by: Diane Rossen Worthington.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...