- 1 1/2 cups of medium grain parboiled rice
- 1 1/2 pounds of fresh claims3 cups of claim juice (obtained by bringing clean clams to boil with 2 cups of water, 1 cup of wine, 1/2 onion, 1 garlic clove, 1 bay leaf and a pinch of saffron)
- 4 cans of whole baby clams without the juice
- 1 1/2 dried Spanish chorizo, thinly sliced1 chopped onion
- 5 garlic cloves smashed1 chopped tomato
- 1/2 chopped red bell pepper
- 1/2 tsp red pepper flakes
- 1/2 cup of parsley finely cut
- 1/2 cup of extra virgin olive oil, salt and pepper to taste, lemon wedges for garnish
1. Wash clams well and place them in a large saucepan with the water, wine, 1/2 onion, garlic and the bay leaf. Cover and cook medium high heat until the clams just open around 8 to 10 minutes. Discard any unopened clams, then remove and set aside the rest. Strain cooking liquid into a large measuring cup, add a pinch of saffron and if not enough liquid (3 cups) add a little extra wine to total the 3 cups.
2. In a large sauté pan, heat the extra olive oil over medium high heat and add the chorizo sliced, cook for several minutes until you see that the oil turns reddish, add the onions chopped, mashed garlic, the tomato, the red bell pepper, 1/2 tsp of red pepper flakes, salt and pepper to taste, continue to sauté until soft and translucent about 10 minutes.
3. Now add 3 cups of the reserved liquid and bring to a boil, add the rice, 4 cans of whole clams with no juice, cook uncovered for 10 minutes then stir the clams with the shells and cover. Cook on low heat for 15 – 20 minutes or until most of the liquid has absorbed and the rice is cooked.
4. Stir in parsley, drizzle more extra virgin oil and garnish with lemon wedges. Then Enjoy!
This is easily one of my most popular dishes. My friends and family always ask me to make this dish for any special occasion. Are you needing more food inspiration? My pasta alla vodka with grilled chicken is also a fan favorite.