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"The belly rules the mind."--Spanish Proverb

Johnny's Steamed Clams N - Rice Recipe

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This recipe for Johnny's Steamed Clams N - Rice is from Carol's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. clams in the shell
1 large onion, chopped
2 clove garlic, minced
1/4 c. olive or salad oil
1 tsp. each: dry basil & oregano
1/4 tsp. fennel seed, crushed
3 tbsp. chopped parsley
1 c. dry white wine or chicken broth
1-8oz. bottle clam juice
2 tomatoes, seeded and chopped
2 c. cooked rice
Directions:
Directions:
In a 5-6 qt. kettle, over medium heat, cook onion and garlic in oil, stirring until limp. Stir in basil, oregano, fennel and parsley. Add wine or broth and clam juice. Cover and simmer about 5 minutes. Add the scrubbed clam, cover and simmer 10-12 minutes, or until clams pop open. Stir often, pushing unopened clams down into the broth. Stir in tomatoes and rice, cover and heat through. Ladle clams and broth into shallow bowls to serve.

 

 

 

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