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Clams with Rice
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
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Ingredients
for
2
- Ingredients
- 4 Tbsps finely chopped parsley
- 4 Tbsps finely chopped Basil
- 4 Tbsps finely chopped Lemon balm
- 3 garlic cloves
- 125 milliliters fish stock
- 250 milliliters water
- 5 Tbsps olive oil (extra-virgin)
- 1 kilogram clam
- salt
- freshly ground peppers
- 100 grams Rice
Preparation steps
1.
In a pot, combine rice with approximately twice the amount of lightly salted water. Cover and cook over very low heat, about 25 minutes.
2.
Peel and finely chop garlic. Rinse clams thoroughly to remove sand. Discard any opened clams. Heat 4 tablespoons olive oil in a pan. Add garlic and cook until fragrant, but not colored. Add clams and cook about 3 minutes. Continue cooking until all clams are opened. Discard any unopened clams. Add water and fish stock and cook over low heat about 4 minutes. Transfer clams to a bowl. Pour cooking liquid through a fine sieve over clams to remove any remaining sand. Add herbs and remaining olive oil. Season with salt and pepper and serve with rice.
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