Rice with clams & cilantro butter

Yield: 4 To 6 serv.

Measure Ingredient
-JUDI M. PHELPS
2 pounds Littleneck clams or
Other small clams
½ cup Dry white wine
1 tablespoon Oil
1 tablespoon Unsalted butter
1 medium Onion; chopped
1 cup Long-grain white rice
1½ cup ;water
½ teaspoon Salt
¼ teaspoon Finely ground pepper
¼ cup Unsalted butter; softened
1 tablespoon Cilantro; chopped
1 teaspoon Lemon juice

CILANTRO BUTTER

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@...

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