Vongole Mediterranio Baked Clams Rice With Saff Recipes

Steps:

• Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
• Please, discard any clams that do not open -- they are bad.
• Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
• Set the clams aside.
• Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
• Preheat your oven to 350 degrees F.
• Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
• Add the rice and saffron to the casserole dish and gently stir to coat with butter.
• Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
• Place the casserole dish in the oven and bake for 15 minutes.
• Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
• Re-cover the casserole dish , return to oven and bake for 7 minutes more.
• Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
• A wonderful light meal, served with fruit salad.

Steps:

• 1. Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
• 2. Please, discard any clams that do not open -- they are bad.
• 3. Drain the pot, reserving the liquid and remove the clam meat from the shells.
• 4. Leave some clams in the shell for garnishing.
• 5. Set the clams aside.
• 6. Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
• 7. Preheat your oven to 350 degrees F.
• 8. Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
• 9. Add the rice and saffron to the casserole dish and gently stir to coat with butter.
• 10. Next add the chicken stock and clam liquid to the dish and bring to a boil.
• 11. Stir the rice once, reduce the heat and cover the dish.
• 12. Place the casserole dish in the oven and bake for 15 minutes.
• 13. Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
• 14. Re-cover the casserole dish , return to oven and bake for 7 minutes more.
• 15. Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
• 16. A wonderful light meal, served with fruit salad.

Steps:

• In a saucepan, cook onion and garlic in oil until tender.
• Add pimento paste and parsley. Cook for a couple of minutes.
• Drain clams but reserving liquid.
• Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
• Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
• Add salt if necessary.