basque steamed clams on a bed of rice
(1 RATING)
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.
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prep time
20 Min
cook time
40 Min
method
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yield
4 serving(s)
Ingredients
- 1 pound small clams
- 7 - large garlic cloves, chopped fine
- 3 - onions, chopped fine
- 4 tablespoons butter
- 2 1/4 - cups dry white wine
- - freshly grated lemon peel, plus 1/2 tbls of freshly squeeze lemon juice
- 2 tablespoons chopped parsely
- - a couple of strands of saffron
- - sea salt and feshly ground pepper
- - large soup pan
- 1/2 cup clam juice
- 4 cups water
- - jasmine rice
How To Make basque steamed clams on a bed of rice
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Step 1Scub the clams clean.
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Step 2Add 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.
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Step 3Serve the hot clams on a bed of rice with a lemon zest and and chopped parsely. Serve with hot French bread and sweet butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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