Title: Rice with clams & cilantro butter
 Categories: Grains, Seafood, Wine
      Yield: 4 To 6 serv.
 
           -JUDI M. PHELPS
      2 lb Littleneck clams or
           Other small clams
    1/2 c  Dry white wine
      1 tb Oil
      1 tb Unsalted butter
      1 md Onion; chopped
      1 c  Long-grain white rice
  1 1/2 c  ;water
    1/2 ts Salt
    1/4 ts Finely ground pepper

MMMMM----------------------CILANTRO BUTTER---------------------------
    1/4 c  Unsalted butter; softened
      1 tb Cilantro; chopped
      1 ts Lemon juice
 
  Rinse clams thoroughly.  Put them in a large saucepan and add the
  wine. Cover and cook over fairly high heat just until they open.
  Reserve 1/2 cup of the clam juice.
  
  In medium skillet heat oil and butter until foaming. Add onion and
  saute over low heat, stirring occasionally, until soft but not
  browned. Add rice and cook, stirring occasionally, until lightly
  browned. Pour in reserved clam juice and water and add salt and
  pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.
  
  Prepare cilantro butter by mixing thoroughly softened butter with
  cilantro and lemon juice.  Shell and dice clams. Using a two-pronged
  fork, carefully stir clams into rice. Cover and let stand 10 minutes.
  Stir in cilantro butter and taste for seasoning.  Serve immediately.
  Makes 4 to 6 servings. Source: The Cuisine of California