Spanish clams & rice

Yield: 6 Servings

Measure Ingredient
\N 1 onion -- finely chopped
\N 1 garlic clove -- finely

20 sm clams

: chopped

4 oz smoked ham -- fat removed

1 c canned tomatoes -- with

: juice

2 c clam broth

¼ ts black pepper

1 pn saffron

1 c raw rice

Preheat oven to 350 degrees F. Simmer the onion, garlic, ham, tomatoes and clam broth in a saucepan over medium heat for 20 minutes. If sauce has evaporated to less than 2 cups, add additional clam juice, wine or water. Add the saffron. Meanwhile, scrub the clams. Place rice in a large ovenproof skillet or casserole dish with lid. Arrange clams over rice. Pour sauce over all, cover and bake for 25 minutes, or until rice is cooked and liquid is nearly all absorbed.

Recipe By : South Carolina Wildlife and Marine Resources Dept.

From: john And Deirdre Fisher[smtp:fis

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