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Sopa De Ameijoas

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Ingredients
  Small clams 5 Pound
  Salt To Taste
  Bacon fat 2 Ounce
  Onion 1 Large
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Parsley 2 Tablespoon
  Water 2 1⁄2 Quart
  Raw rice 1 1⁄2 Cup (24 tbs)
  Frozen peas 10 Ounce (1 Package)
Directions

Leave clams overnight in salted water and then wash thoroughly in several waters to be sure they are completely free of sand and grit.
Dice bacon and onion and saute with oil and butter in deep pot or Dutch oven.
Add clams and a parsley sprig.
Cover and simmer slowly about 20 minutes, stirring from time to time so onions do not burn.
Add water.
Bring to a boil, add rice.
When rice is soft add frozen peas.
Bring to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
Remove all empty shells which have loosened from the clams.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood

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