Coe rice cooker hoods
Instructions
Drain clams in plenty of water and salt; then cook over a medium heat for a few minutes in a pan with olive oil, parsley and garlic.
The clams that do not open will go throw.
Add salt, pepper and wine (evaporated).
Extinguish the fire, shell the clams and set aside.
In their cooking (which must be done to stand for about 10 minutes and then filtered with a canvas to depurate it from sandy deposits) and add the rice, as desired, the vegetable broth or fish.
In the end add to cooked clams and to fire off the knob of butter and a pinch of chopped parsley.
Garnish with some clams with shells.
Ingredients and dosing for 4 persons
- 300 g of rice
- 400 g of not shelled clams
- 3 tablespoons of olive oil
- 1 tablespoon of parsley
- 1 clove of garlic
- 1 walnut butter
- 1/2 cup of white wine
- Vegetable broth (or broth)
- Salt
- Pepper