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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