Savory Steamed Clams
|Long grain white rice||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Thyme leaves||1⁄2 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Dry white wine/Regular-strength chicken broth||1 Cup (16 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Live hard shell clams||30 Small, scrubbed well|
|Tomatoes||2 , seeded and chopped|
In a small pan, cook rice according to package directions.
Meanwhile, heat oil in a 5 to 6-quart kettle over medium heat.
Add onion and garlic and cook, stirring, until onion is soft.
Stir in bay leaf, thyme, 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.