I don't understand why these clams , which are Chilean, are so different from the ones you find in Mar del Plata.
I don't understand what a clam is.
Are there breeds of clams ?
I'm short of breath.
I think I'm starting to have a panic attack.
about this rice with clams
I don't know about you, but I love rice dishes with these little creatures from the sea. This is a simple rice dish. Just like you make this rice with clams, you could make rice with mussels. It's also quite similar to this Rice with Squid .
-Come on, Paulina, you only have one recipe for rice with clams, squid, mussels... you always make the same one!
No, you annoying creature who insults me for free on my own blog and in my own brain. I have a ton, but this is the one I like the most and the one I return to again and again.
– Come on, don’t tell on me, Paulina.
I really have a lot.
-Let's see, like which ones.
…
-Hahahahaha
Ingredients
For 3 people
- 1 pollock fillet
- 1 cup of steamed rice (or other, bah)
- 1 onion
- 1 piece of chili pepper
- 1 garlic clove
- 1 vegetable broth (or homemade dehydrated broth )
- 1 glass of white wine
- Chopped parsley
- Oil
- Salt and pepper
- Lemon
Rice and clams recipe
my usual rice
1. Soak the clams in water (mine came pre-cooked, opened). This will help them release any remaining sand and other marine debris.
2. Chop the onion, bell pepper and garlic and sauté in hot oil.
3. When the onion is transparent, add the fish , cut into cubes, and sauté for a few minutes.
4. Add the rice and broth and stir over heat until the rice is translucent.
5. Once it's clear, add 1 cup of water and 1 cup of wine . Stir and bring to a boil. Once boiling, uncovered, reduce heat to medium, simmering (you get the idea, right?).
6. When the rice is almost dry, add the clams and chopped parsley . Stir, reduce heat, and cover for 3-4 minutes, until the rice is dry. Your rice with clams is ready! Season with salt and pepper and serve with lemon.
And here is my rice with clams
large, Chilean clams
