vongole mediterranio (baked clams & rice with saff

How To Make vongole mediterranio (baked clams & rice with saff

• 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.
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