Steamed clams with rice and salsa verde

Serves 4

  1. 5tb olive oil
  2. 4tb parsley
  3. 6 cloves garlic
  4. 1tb white wine vinegar
  5. 2 cups white wine
  6. 2lb clams
  7. 5 cups water
  8. 1 8oz bottle clam juice
  9. 1 leek
  10. 1 green bell pepper
  11. 1-1/2 cups bomba rice
  12. 1 lemon, cut into wedges
  • Combine 3tb oil, 2tb parsley, 3 cloves of garlic and white wine vinegar and set aside.
  • Steam 5-6 for 5-7 minutes. Set clams aside, add 7-8 to wine and bring to a low simmer.
  • Separately, cook 9-10 in remaining oil for 10 minutes. Add rice and remaining garlic for 3 minutes. Add 2 cups of simmering liquid and stir until absorbed, about 5 minutes. Add liquid 1 cup at a time until rice is cooked, about 12-15 minutes. Remove from heat, add back clams and salsa verde and rest for 5 minutes. Serve with lemon wedges.

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