Clams Rice


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A delicious meal for a Sunday family gettogether!

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Clams Rice

  1. 1. CLAMS’ RICE
  2. 2. CLAMS’ RICE <ul><li>Ingredients for 4 servings: ½ kilo of big clams, 1 green pepper, 5 garlic cloves, 3 artichokes, 1 glass and a half of bomba rice or bahia, 4 and a half glasses of fish stock, salt, parsley and olive oil. </li></ul><ul><li>For the fish stock: Fish bones you have in the fridge, hake or monkfish heads, some crab legs (if you have), 1 onion, 1 leek, 3 garlic cloves, 1 onion and some salt. </li></ul><ul><li>For the final dressing: smash in a morter 1 garlic clove, 4 springs of fresh parsley, 3 saffron strings and salt. </li></ul>
  3. 3. CLAMS’ RICE <ul><li>First of all, get a pot with 2 litters of water and when it boils add some salt and all the ingredients of the stock. When it boils again, take the white foam away and keep it boiling for 15 to 20 minutes. Reserve. </li></ul><ul><li>Meanwhile, have some olive oil in a big saucepan, when hot, add the artichoke in pieces, when golden add the garlic cloves, when their smell gets to your nose, add the green pepper finely minced and stir until done. Add some salt. </li></ul>
  4. 4. <ul><li>The clams should be clean and washed in different watters before you add them to the pan. If you have them in water and salt, they will leave the sand they have inside. Have the heat low to medium and throw the clams in. </li></ul><ul><li>Cover them for 3 minutes aprox and when they open </li></ul>CLAMS’ RICE
  5. 5. CLAMS’ RICE <ul><li>Take them away. Reserve in a plate. Stir the veggies and add the rice. Have the heat medium/high and stir the rice so that it gets all juices. </li></ul><ul><li>Watch that it doesn’t stick to the pan. </li></ul>
  6. 6. CLAMS’ RICE <ul><li>Add the glasses of boiling fish stock and stir. Taste and add some salt if needed. Stir a bit and let cook at high/medium heat for 15 minutes. </li></ul><ul><li>If you see it gets dry before that time, add some more stock (just a bit) and low down the heat. </li></ul><ul><li>Meanwhile prepare a dressing with 4 springs of fresh parsley, 3 saffron strings, 1 garlic clove and salt. </li></ul>
  7. 7. CLAMS’ RICE <ul><li>Add the clams to the rice and the final dressing. If the morter dressing is too thick use a bit of fish stock to get it into the pan and cook for 5 more minutes. Turn off the heat and cover for another 5 minutes. </li></ul><ul><li>Here you have one delicious meal for a Sunday family celebration! </li></ul><ul><li>Notice that depending on rice type you will need different measures of stock! </li></ul>