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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Saahil Rajpoot
[email protected]This dish was a disaster. The rice was undercooked and the clams were rubbery.
Jahmya Florence
[email protected]This recipe was a bit confusing to follow. I would recommend providing more detailed instructions.
Umar Kofi
[email protected]This dish was a bit too bland for my taste. I would recommend adding some more herbs and spices.
Skypa Wolf
[email protected]I'm allergic to shellfish, so I used shrimp instead of clams. It was still delicious!
acoustic boy
[email protected]I added some chopped zucchini and carrots to the rice. It made the dish even more colorful and flavorful.
Sifo Letlat
[email protected]I'm not a fan of saffron, so I substituted turmeric instead. It was still very good!
Joy Ndanu
[email protected]This recipe was a bit too complicated for me.
Tyra Kalie
[email protected]This was way too salty for my taste.
Shabo Baz
[email protected]I'm not sure what I did wrong, but my rice came out mushy.
Leonis Topalli
[email protected]This was a great recipe. I made it for a party and everyone loved it.
Puro
[email protected]I will definitely be making this again.
Mk Bb
[email protected]Delicious!
Sanjula Madushka
[email protected]This dish was easy to make and very flavorful. I would definitely recommend it to anyone looking for a quick and easy seafood meal.
Maria Sorea
[email protected]This was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper flakes next time.
Christian sunday
[email protected]I'm not a huge fan of clams, but I really enjoyed this dish. The rice was cooked perfectly and the sauce was very flavorful.
aiman awan
[email protected]The flavors in this dish were amazing! The saffron really made the rice stand out. I would highly recommend this recipe to anyone who loves seafood.
Kim Bryant
[email protected]This was a delicious and easy dish to make. The clams were cooked perfectly and the rice was fluffy and flavorful. I will definitely be making this again!