Clams stuffed with rice

00354 CLAMS STUFFED with RICE INGREDIENTS for 4 PERSONS 24 clams, 100 g of long grain rice, 4 shallots, a tomato, a sprig of parsley, a glass of Ouzo, a tablespoon of olive oil, a pinch of cayenne pepper, a pinch of turmeric, salt.

Preparation time: 10 minutes cooking time: 35 minutes In a pan pour four glasses of water and a pinch of salt and bring to a boil.

Throw then clams clean and without drain and cover them cook for 7 minutes.

Remove the clams open and throw out those that have remained closed.

Remove the mussels from their shells by filtering the water to remove any remaining sand.

Add filtered water to another glass of water, boil and add rice and turmeric.

Simmer for about 16 minutes, remove from heat and cover with a dry towel leaving inflate the rice for five minutes.

Peel and finely chop shallots, then let them wither in hot oil in a frying pan and add the pepper.

Peel and remove the seeds, then chop tomato into small cubes and add to the shallots.

Pour the ouzo and cook for 10 minutes to fire.

When the gravy shrinks, add the clams and pour the rice.

Filled with rice with clams and shells fitted with chopped parsley.