|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Dry basil||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Dry white wine/Regular strength chicken broth||1 Cup (16 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Hard shell clams||30 Small, well scrubbed (Live)|
|Tomatoes||2 , seeded and chopped|
|Cooked rice||2 Cup (32 tbs) (3/4 Cup Uncooked Rice)|
Heat oil in a 5 or 6-quart kettle over medium heat.
Add onion and garlic and cook, stirring, until onion is soft.
Stir in basil, oregano, parsley, wine, and clam juice.
Cover, reduce heat, and simmer for 5 minutes.
Add clams; cover and simmer until clams open (10 to 12 minutes).
Discard any unopened clams.
Stir in tomatoes and rice.
Cover and cook until heated through.
Ladle clams and broth into individual bowls.