Arroz con Almejas (Rice With Clams)

1 lb. clams
4 tbs. oil
1 small onion
4 small green peppers
2 cloves garlic
1 sprig parsley
1 can tomato sauce
1 tbs. salt
2 tsp. Worcester sauce
1 tsp. shellfish seasoning
2 cups white wine
1 cup water or broth
1 1/2 cups rice

Category: .

Product Description

Rinse clams several times with hot water to remove all the sand.Heat oil and fry minced onion and crushed garlic. Add minced green peppers and parsley and fry for a few minutes. Add tomato sauce, salt, Worcester sauce and seasoning. Add the clams carefully to avoid breaking the shells. Add the wine and the broth and when liquid begins to boil, add washed rice. Cook over high heat until grains swell, lower heat and cook until rice is tender. Serves 4 approx.
If rice is preferred without shells, remove the meat and boil the shells in 1 1/2 cups water until liquid is reduced to one cup. Use this broth to cook the rice.