Basque Steamed Clams On A Bed Of Rice Recipe

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Basque Steamed Clams on a Bed of Rice

Bonnie Beck


Back when I was in my 20's my two Uncles, who lived in that great old Victorian in the San Francisco area, would take me out to a Basque restauruant in San Francisco on Tuesday night. it was called A Lous (sp).

Tuesday night was my favorite dinner as they served, Steamed clams on bed of rice, Roast Beef, soup, salad, wine, and french bread and Spumoni ice cream. Every night of the week was differt. But Tuesdays was my favorite, because of the steamed clams. Everything was serve on long picnic tables, served communally.

pinch tips: How to Perfectly Cook Fish in a Pan





20 Min


40 Min


1 lb
small clams
large garlic cloves, chopped fine
onions, chopped fine
4 Tbsp
2 1/4
cups dry white wine
freshly grated lemon peel, plus 1/2 tbls of freshly squeeze lemon juice
2 Tbsp
chopped parsely
a couple of strands of saffron
sea salt and feshly ground pepper
large soup pan
1/2 c
clam juice
4 c
jasmine rice

Directions Step-By-Step

Scub the clams clean.
Add 4 cups water to pan. Add the saffron, butter, garlic, onion, wine, lemon jucie and clam juice. Bring to a boil, add the clams, cover and simmer until they open. Take the clams out and cook your rice in the clam broth that you just now have made.
Serve the hot clams on a bed of rice with a lemon zest and and chopped parsely.

Serve with hot French bread and sweet butter.

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Other Tag: Healthy