2 dozen clams, (Littleneck)
1/2 cup dry white wine
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 T. olive oil
1/2 cup chopped onion
1/2 cup raw long grain rice
1/2 teaspoon allspice
1/4 teaspoon cinnamon
3 T. currants
3 T. parsley, chopped

Scrub clams well. Place clams in a skillet with wine, water, and salt. Cover and steam until the clams open. Cool and then remove the clams from their shells. Save the shells and strain the clam juice through a sieve or cheesecloth. In a saucepan, heat the oil and saute onion until golden brown. Add the rice and 1 cup of the clam juice. Bring to a boil, cover and cook at low heat. Cook for about 15 minutes. Then add pepper, other spices, parsley, and currants. Cook 5 more minutes. Cool.

Dice the clams and add to the pilaf. Stuff the shells with the rice mixture and chill. Makes 24 appetizers.

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