MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Clams
Categories:
Yield: 8 Servings
24 Cherrystone clams
3/4 c Dry white wine
1/4 c Water
1/2 ts Salt
3 tb Olive oil
1/2 c Chopped onion
1/2 c Long grain rice
1/4 ts Pepper
1/2 ts Allspice
1/4 ts Cinnamon
3 tb Currants
3 tb Pine nuts
2 tb 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.
Sauté 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.
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