Stuffed Clams

Serves: 8

2 dozen cherrystone clams

3/4 cup dry white wine

1/4 cup water

1/2 teaspoon salt

3 tablespoons olive oil

1/2 cup chopped onion

1/2 cup long-grain rice

1/4 teaspoon pepper

1/2 teaspoon allspice

1/4 teaspoon cinnamon

3 tablespoons currants

3 tablespoons pine nuts

2 tablespoons chopped parsley

1. Wash and scrub clams well; discard any that are open. Place clams in large pot with wine, water, and salt. Cover and steam for 10 minutes, until shells open. Drain clams, discarding any that have not opened. Cool and remove clams from shells. Reserve shells; strain pan juices and reserve.

2. Heat olive oil in medium saucepan. Add onion and saute until golden. Add rice and 1 cup strained pan juices; bring to a boil. Cover and reduce heat to low; cook for 15 minutes.

3. Add pepper; spices, currants, pine nuts, and parsley to saucepan; simmer for 5 minutes. Remove from heat and let cool.

4. Dice clams and add to rice mixture. Stuff shells with clam-rice mixture. Refrigerate until well chilled, then serve.

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