Title: Spanish clams & rice
 Categories: Casseroles, Fish & seaf
      Yield: 6 Servings
 
 
       20 sm clams
        1    onion -- finely chopped
        1    garlic clove -- finely
  :          chopped
        4 oz smoked ham -- fat removed
        1 c  canned tomatoes -- with
  :          juice
        2 c  clam broth
      1/4 ts black pepper
        1 pn saffron
        1 c  raw rice
  
  Preheat oven to 350 degrees F.  Simmer the onion, garlic, ham,
  tomatoes and clam broth in a saucepan over medium heat for 20
  minutes. If sauce has evaporated to less than 2 cups, add additional
  clam juice, wine or water. Add the saffron.  Meanwhile, scrub the
  clams. Place rice in a large ovenproof skillet or casserole dish with
  lid. Arrange clams over rice. Pour sauce over all, cover and bake for
  25 minutes, or until rice is cooked and liquid is nearly all absorbed.