Rice with Clams

Ingredients:

• 400 grams of rice.
• ½ kilo of clams.
• 1 onion.
• 1 tomato.
• 1 red pepper.
• 4 cloves of garlic.
• 1 and a half litres of fish stock.
• 2 decilitres of virgin olive oil.
• Parsley.
• Salt.

Elaboration:

• On a low flame, fry the well-chopped onion, pepper, garlic and tomato.
• Clean the clams and, separately, steam them open them but don’t let them cook completely.
• Drain the stock from the clams and mix it with the fish stock.
• Add the rice to the fried vegetables and cover with the fish and clam stock - two parts stock to one part rice.
• Leave it to boil and add salt, on a low flame for about twenty minutes.
• When it has about five minutes to go before it’s cooked, add the clams.
• Leave for five minutes and serve.

Rice with Clams