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Clam Pilaf Casserole

Southern.Crockpot's picture
Ingredients
  Rice 1 Cup (16 tbs), uncooked
  Vegetable oil 1 1⁄2 Tablespoon
  Bacon slices 4 , diced
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Onion 1 Small, finely chopped
  Green pepper 1⁄2 Large, chopped
  Canned clams with liquid 13 Ounce (2 cans, 7 1/2 ounces each)
  Chicken broth 1 Cup (16 tbs)
  Chopped seeded peeled tomatoes 1 Cup (16 tbs) (fresh / well drained canned)
  Tomato paste 6 Ounce (1/2 can)
  Dry vermouth 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Brown sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Crumbled dried thyme 1⁄4 Teaspoon
  Crumbled dried tarragon 1⁄4 Teaspoon
  Garlic 1⁄2 Clove (2.5 gm), minced or mashed
  Canned sliced black olives 2 1⁄4 Ounce, drained (1 can)
  Toasted sliced almonds 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a large heavy skillet, saute the rice in the oil over a medium heat, stirring, until rice is thoroughly browned.
3) In a 2- to 2 1/2- quart casserole, remove the sauted rice and keep aside.
4) In skillet, gently cook the bacon until it releases some fat.
5) Stir in the celery, onion, and green pepper, and saute until softened.
Drain off the excess fat.
6) Add rest of the ingredients except the almonds, stir into the rice and mix lightly but thoroughly.
7) Bake, uncovered, in the preheated oven for 45 minutes, or the until rice is just tender.

SERVING
8) Garnish with the toasted almonds and serve the Clam Pilaf Casserole, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Clam
Interest: 
Gourmet
Cook Time: 
60 Minutes
Servings: 
6

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