Spanish clams & rice
Spanish Clams Rice
Last updated 6/12/2012 1:24:01 AM. Recipe ID 57372. Report a problem with this recipe.
Title: Spanish clams & rice
Categories: Casseroles, Fish & seaf
Yield: 6 Servings
20 sm clams
1 onion -- finely chopped
1 garlic clove -- finely
4 oz smoked ham -- fat removed
1 c canned tomatoes -- with
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.
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