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I rarely go out on a limb and give any feedback that is the max. But you have it going on. I have been a fan and customer of your seafood and crabfest and ... More
When buying clams, make sure the shells are all tightly closed. If the shells are gaping slightly, tap the clam and
it should close. If it doesn't, it's dead and must be thrown away. Clams should be stored in the bottom of your refrigerator, where they will
keep for 2 days.
||Fancy Seafood Rice
|2 to 3 cups uncooked rice
optional: 1 tablespoon Spanish Rice
seasoning (may be called paella)
live clams, scrubbed clean
1 cup chicken broth
½ cup white wine
1 teaspoon minced garlic
½ red bell pepper, cored, seeded, and finely chopped
1 tablespoon freshly chopped parsley
optional: 1 tablespoon unsalted butter
salt to taste
First start out by cooking the rice according
to the manufacturer's instructions. Usually, 1 cup of rice requires 1½ cups of water and cooks for 20 minutes. I recommend preparing 2
cups of rice. If you like Spanish rice seasoning, add it now to the rice before it is cooked.
When the rice has 5 minutes left to cook, prepare the seafood.
Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine,
minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells
open, or about 2 to 3 minutes. Once they do, turn off the heat. Discard any clams that did not open.
By now the rice should be finished cooking. Transfer the rice into a large bowl along with the clams and all its
juices. Toss everything together until it is well combined. Taste and correct with salt. I recommend about ½ teaspooon of salt. Serve
Yield: 4 servings
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