Stuffed Clams
24 clams
3/4 cup dry white wine
1/4 cup water
1/2 tsp salt
3 tbsp olive oil
1/2 cup chopped onion
1/2 cup long grain rice
1/4 tsp pepper
1/2 tsp allspice
1/4 tsp cinnamon
3 tbsp currants
3 tbsp pine nuts
2 tbsp chopped parsley
Wash and scrub clams well discarding any that are open. Place clams in a large
pot with wine, water, and salt. Cover and steam for 10 minutes, until shells
open; drain and discard any that have not opened. Cool and remove clams from
shells. Reserve shells; strain pan juices and reserve. Saute onion in oil until
golden. Add rice and 1 cup strained juice; bring to a boil. Cover and reduce
heat to low; cook for 15 minutes. Add peppers, spices, currants, pine nuts and
parsley to saucepan; simmer 5 minutes. Remove from heat and let cool. Dice the
clams and add to rice mixture. Stuff shells with mixture. Refrigerate until
well chilled; then serve.
Yield: 8 servings.