vongole mediterranio (baked clams & rice with saff

Name: Vongole Mediterranio (Baked Clams & Rice With Saff
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Canadian
Ingredients: 2 - lbs clams, fresh, wash and cleaned (reserve clam liquid & shells); 1/4 - cup wine, white, dry; 1/2 - teaspoon garlic, finely chopped; 1/2 - onion, sweet, medium, finely chopped; 3 - tablespoons butter; 2 - cups rice, white, long grain; 1/2 - teaspoon saffron thread, good quality; 3 - cups chicken stock; 2 - tablespoons butter; 2 - tablespoons scallions, chopped

4 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Mar 11, 2015

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.

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prep time 10 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

2 - lbs clams, fresh, wash and cleaned (reserve clam liquid & shells)
1/4 - cup wine, white, dry
1/2 - teaspoon garlic, finely chopped
1/2 - onion, sweet, medium, finely chopped
3 - tablespoons butter
2 - cups rice, white, long grain
1/2 - teaspoon saffron thread, good quality
3 - cups chicken stock
2 - tablespoons butter
2 - tablespoons scallions, chopped

How To Make vongole mediterranio (baked clams & rice with saff

Step 1

Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).

Step 2

Please, discard any clams that do not open -- they are bad.
Step 3

Drain the pot, reserving the liquid and remove the clam meat from the shells.
Step 4

Leave some clams in the shell for garnishing.
Step 5

Set the clams aside.
Step 6

Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
Step 7

Preheat your oven to 350 degrees F.
Step 8

Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
Step 9

Add the rice and saffron to the casserole dish and gently stir to coat with butter.
Step 10

Next add the chicken stock and clam liquid to the dish and bring to a boil.
Step 11

Stir the rice once, reduce the heat and cover the dish.
Step 12

Place the casserole dish in the oven and bake for 15 minutes.
Step 13

Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
Step 14

Re-cover the casserole dish , return to oven and bake for 7 minutes more.
Step 15

Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
Step 16

A wonderful light meal, served with fruit salad.
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