(Photo LOF - Clams with rice and leeks)
Thanks to the neigbouring rice paddies the sky is full of storks and our plates are full of good rice.
mediteraneans like rice thats well cooked. They also like shellfish. Shrimp risotto, paella or arroz de ameijoas (rice with clams) from Alentejo...
Heat the clams in a deep frying pan stirring occasionaly until they open then add vegetable. let it cool.
Cook for 15 minutes a small amount of chopped leeks (just the white part), 4 cups of rice and 8 cups of chicken stock.
While the rice is cooking, remove the clams from their shells (except the shells you'd like for decoration). Add the clams to the rice that has absorbed most of the stock. Let cook a few more minutes.You can add the coriander at the last minute.
Its worth trying arroz de polvo (octopus rice), a classic, and arroz de pato (duck rice) another classic. autre excellent classique.
(Photo LOF – clams in a white porto jelly- better without the leeks)
(Photo LOF - Fresh clams)