Rice And Clams

chef.david.galeano's picture

Jul. 21, 2011


Butter/Margarine 1/4 Cup (4 tbs)
Onion 1 Small , peeled, chopped fine
Stalk celery 1 , chopped fine
Raw rice 1 Cup (16 tbs)
Chicken broth/2 cups water and 2 bouillon cubes 2 Cup (32 tbs)
Grated cheese 1/2 Cup (8 tbs) (American Processed Or Other)
Ripe olives 2/3 Cup (10.67 tbs) , pitted, chopped
Canned minced clams 7 Ounce (With Liquid, 1 Can)



1. In a slow cooker or crock pot, combine the rice with butter, vegetables, cheese, olives and clams.

2. Pour over the broth and stir to mix all ingredients.

3. Cover the pot with its lid.

4. Cook the rice on HIGH for 1 hour

5. Reduce the temperature to LOW and continue to cook for about 6 hours more until all the broth as been absorbed and rice is tender and fluffy.


6. Serve the rice hot straight from the pot or dish out into a casserole.

Recipe Summary

Difficulty Level: Easy
Cook Time: 420 Minutes
Ready In: 420 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 462Calories from Fat 178

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 868 mg36.17%

Total Carbohydrates 46 g15.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet