Spanish clams and rice

Yield: 6 Servings

Measure Ingredient
20 smalls Clams
1 \N Onion; finely chopped
1 \N Garlic clove; finely chopped
4 ounces Smoked ham; fat removed
1 cup Canned tomatoes; with juice
2 cups Clam broth
¼ teaspoon Black pepper
1 pinch Saffron
1 cup 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.

Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@...] NOTES : An easy to prepare lowfat dish with an ethnic flair.

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