|Shrimp||1 Pound, cleaned|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Water||1 1⁄2 Cup (24 tbs)|
|Green pepper||1 Medium, cut into thin strips|
|Dried basil leaves||3⁄4 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Chicken bouillon cube||1|
|Rice||1 1⁄2 Cup (24 tbs)|
|Clams||8 , well scrubbed|
Cook and stir shrimp with onion and garlic in hot oil in large skillet until shrimp turn pink.
Stir in tomatoes with juice, tomato sauce, water, green pepper, seasonings and bouillon cube.
Bring to a full boil, breaking up tomatoes with spoon.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.
Meanwhile, place clams on rack in pan with water below rack.
Bring to a boil.
Cover and steam 5 to 10 minutes or until clams open.
Discard any unopened clams.
Fluff rice mixture with fork and serve topped with clams.