Sopa De Ameijoas
|Small clams||5 Pound|
|Bacon fat||2 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Quart|
|Raw rice||1 1⁄2 Cup (24 tbs)|
|Frozen peas||10 Ounce (1 Package)|
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.
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.