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Ligurian Rice With Clams




Source of Recipe


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Recipe Introduction


If one of the shellfish fails to open upon being cooked, do not eat it! It was already dead when it went into the pot, and eating it could make you quite sick.


List of Ingredients




4 1/2 # live Clams, washed and purged
3 1/2 C Rice
Olive Oil
Minced Parsley (about 1/4 C)
1 Onion, minced
Tomato Paste
Salt & Pepper, to taste


Recipe



Bring water to a boil, salt it lightly, and cook the rice until it reaches the proper al dente stage.

While this is happening, sauté the onion and parsley in about 1/3 C olive oil, seasoning the mixture with salt and pepper. While the mixture is sautéing, heat the shellfish in another pot, shaking them about, until they open. Drain the clams, reserving their pot liquor, which you should filter through a fine cloth. Stir the clams into the simmering herbs, add their pot liquor, and cook for a little more; just before removing the pot from the fire stir in some more minced parsley and a little tomato paste. Use the sauce thus obtained to season the rice.

The authors don't say anything about shucking the clams, I might shuck some, for fear that the sauce would otherwise be in large part shells.
Serves 6-8