VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFFRON)
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
- Please, discard any clams that do not open -- they are bad.
- Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
- Set the clams aside.
- Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
- Preheat your oven to 350 degrees F.
- Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
- Add the rice and saffron to the casserole dish and gently stir to coat with butter.
- Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
- Place the casserole dish in the oven and bake for 15 minutes.
- Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
- Re-cover the casserole dish , return to oven and bake for 7 minutes more.
- Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
- A wonderful light meal, served with fruit salad.
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Ramon Contreras
[email protected]This dish was delicious! I would definitely recommend it.
Donnah Hannod
[email protected]I'm not a fan of saffron, so I omitted it from the recipe. The dish still turned out great.
Md Farid
[email protected]This recipe was a lot of work, but it was worth it. The clams were so tender and flavorful. I would definitely make this dish again for a special occasion.
Sindile Lokhothwayo
[email protected]I followed the recipe exactly, but my rice came out a little mushy. I'm not sure what I did wrong.
Ibrahim Kamara
[email protected]This dish was a little too salty for my taste. I think I'll use less salt next time.
Christal Boone
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The clams are always cooked perfectly and the rice is always fluffy. I highly recommend this recipe.
Sheryl pierce
[email protected]This dish was easy to make and turned out delicious. The clams were tender and the rice was cooked to perfection. I would definitely recommend this recipe.
Hooria Hooria
[email protected]I'm not a big fan of clams, but I decided to try this recipe anyway. I was pleasantly surprised at how much I enjoyed it. The clams were cooked perfectly and the rice was flavorful. I would definitely make this dish again.
Zubair Tanha
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the flavor and presentation. I will definitely be making this again.
Zar Muhammad Khan
[email protected]I followed the recipe exactly and the dish turned out great. The clams were juicy and the rice was fluffy. I would recommend this recipe to anyone who loves seafood.
ansarul islam
[email protected]This baked clams and rice dish was a hit with my family! The clams were tender and flavorful, and the rice was cooked perfectly. The saffron added a lovely golden color and a subtle floral flavor. I will definitely be making this dish again.