Spice & Nut Stuffed Clams Recipe
Ingredients
| Clams | 2 Dozen | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Rice grain | 1/2 Cup (16 tbs) | |
| Pepper | 1/4 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Currants | 3 Tablespoon | |
| Pine nuts | 3 Tablespoon | |
| Parsley | 2 Tablespoon, chopped |
Directions
Scrub clams; soak in several changes of cold water to remove sand.
Place in skillet with wine, water, and salt.
Cover; steam until the shells open.
Discard any clams that do not open.
Cool; remove clams from shells.
Save shells; strain pan juices.
Heat oil in medium saucepan.
Saute onion until golden.
Add rice and 1 cup juices; bring to boil.
Cover; reduce heat to low.
Cook 15 minutes.
Add pepper, spices, currants, pine nuts, and parsley.
Cook 5 minutes; cool.
Dice clams; and add to pilaf.
Stuff shells with rice mixture; chill.
Place in skillet with wine, water, and salt.
Cover; steam until the shells open.
Discard any clams that do not open.
Cool; remove clams from shells.
Save shells; strain pan juices.
Heat oil in medium saucepan.
Saute onion until golden.
Add rice and 1 cup juices; bring to boil.
Cover; reduce heat to low.
Cook 15 minutes.
Add pepper, spices, currants, pine nuts, and parsley.
Cook 5 minutes; cool.
Dice clams; and add to pilaf.
Stuff shells with rice mixture; chill.
Chef
