|Canned minced clams||8 Ounce, drained, reserve liquid (1 Can)|
|Bottled clam juice||8 Ounce (1 Bottle)|
|Rice||1⁄2 Cup (8 tbs) (Brand)|
|For cheese sauce|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||2 1⁄2 Tablespoon|
|Chopped shallots/Green onions||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried chopped chives||1 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
Add reserved liquid from clams to bottled clam juice to make 1-1/3 cups liquid.
Cook rice with liquid and 1/2 tablespoon of the butter or margarine according to package direction for half the basic recipe, omitting the salt.
In a small saucepan, melt remaining butter or margarine.
Add shallots or green onions and saute* 5 minutes.
Stir in tomato paste and chives.
Add rice and clams.
Spoon into individual ramekins or small baking shells.
Spoon Cheese Sauce over rice and clam mixture.
Place in broiler, 3 inches below heat source, until lightly browned and bubbling.