1,5 kg. razor-clams
400 gr. rice
1 dl. olive oil
100 gr. onion
2 cloves of garlic
|
1 bay leaf
3 cloves
200 gr. fresh tomatoes
1 small green pepper
|
1 dl. dry white wine
Salt
Pepper
200 gr. black olives
|
Wash the clams well in cold water. Mince the garlic and
the onion very fine. Remove the skin and the seeds from the tomatoes and
the green pepper and dice them.
Put the clams into a pan, cover with water, and cook them. When done,
remove the meat from the clams and wash them. Strain and keep the broth.
Sauté the cloves of garlic, the onion, with the bay leaf and the
cloves in the olive oil until golden, stirring with a wooden spoon. Add
the pepper, the tomatoes, the wine, the broth and the meat of the clams.
Simmer. Add the rice, season with salt and pepper and cook for about 15
minutes in the oven. Decorate with olives.
|
