The recipe for rice in broth with clams that I share below has all the flavor of the sea and the addition of a product widely used in the kitchen, the onion. In this way, we get a tasty dish, suitable for serving during special parties or special days.
Contents
Clams are molluscs with an exquisite flavor and are part of a wide variety of recipes. They have a high content of minerals and vitamins, especially those of group B. To consume them raw, larger ones are better, dressing them with a few drops of lemon. Steamed or marinara are great appetizers and if we prepare them with rice, the result is fantastic.
Ingredients to make brothy rice with clams and onion:
- 400 grams of Rice
- 400 grams of Clams
- 1 large onion
- 2 cloves of garlic
- 2 liters of Fume or fish broth
- 4 tablespoons of olive oil
- 4 sprigs of parsley
- 1 teaspoon salt
How to make Arroz caldoso with clams and onion:
- We put the clams to soak in cold water a few hours before so that they expel all the grit. After this time, peel and chop the garlic and onion separately. Wash the parsley, dry it, remove the leaves and chop it finely.
- Then, we heat the fish broth in a saucepan over low heat. Pour four tablespoons of oil into a clay pot, heat it, add the chopped onion and fry it over medium heat for approximately 10 minutes. Add the minced garlic, raise the heat and when it begins to brown, add the rice and the washed and drained clams.
- Sauté everything together for a minute, mixing it with a wooden spoon, add 3/4 parts of the chopped parsley, mix and cover with the hot fish broth to continue with the preparation of the rice with clams.
- We check the point of salt and let the broth rice cook with clams and onion for 20 minutes, or until the rice is ready.
- Remove the container from the heat, sprinkle with more parsley, and cover with a kitchen towel and let the rice rest for about 5 minutes before serving. The brothy rice with clams and onion should be left with enough broth, as shown in the image.
