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Ingredients Jump to Instructions ↓

  1. 24 cherrystone clams, washed and scrubbed

  2. 3/4 cup dry white wine

  3. 1/4 cup water

  4. 1/2 teaspoon salt

  5. 3 Tablespoons olive oil

  6. 1/2 cup finely-chopped onion

  7. 1/2 cup long grain rice

  8. 3 Tablespoons currants

  9. 3 Tablespoons pine nuts

  10. 2 Tablespoons chopped parsley

  11. 1/2 teaspoon allspice

  12. 1/4 teaspoon cinnamon

  13. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Combine wine , water, and salt in a stockpot. Add clams , cover, and steam for 10 minutes. Discard any clams that do not open. Remove from heat and let cool.

  2. Remove clam meat, reserving the shells. Dice the clams and set aside. Strain the pan juices through cheesecloth and set aside for the rice . You should have at least 1 cup. If not, add enough water to make 1 cup.

  3. Gently saute onion in olive oil until soft. Add rice, stirring to coat, then add 1 cup of the reserved strained clam juice. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.

  4. Stir in currants , pine nuts , parsley, allspice , cinnamon , and pepper. Cover and simmer an additional 5 minutes. Remove from heat and let cool.

  5. Stir chopped clams into the cooled rice stuffing. Fill reserved shells with the stuffing and refrigerate at least 1 hour before serving.

  6. Yield: 8 servings

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