Portuguese Clams And Rice Food

PORTUGUESE RICE

Steps:

• In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.
• Fluff with a fork, discard the bay leaf, and serve.

PORTUGUESE CLAM RICE

Steps:

• In a saucepan, cook onion and garlic in oil until tender.
• Add pimento paste and parsley. Cook for a couple of minutes.
• Drain clams but reserving liquid.
• Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
• Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
• Add salt if necessary.

CLAM SOUP PORTUGUESE

Steps:

• Leave clams overnight in salted water and then wash thoroughly in several waters to clean all the sand.
• Dice bacon and onion and sauté with oil and butter in deep pot.
• Add clams and a parsley sprig.
• Cover and allow simmering slowly for about 20 minutes, stirring from time to time so onions do not burn.
• Add water.
• When this comes to a boil, add rice; add 10 ounces frozen peas to the soup when rice is soft.
• Allow to come to a boil again and then turn heat down, allowing soup to simmer slowly until rice has softened almost to a paste.
• Remove all empty shells which have loosened from the clams.