Rice with baby clams

A few days ago I made this recipe for rice with clams and it was a success at home. I can’t say that it is a typical or exclusive recipe from Panama, but it must be from somewhere in that area at least… With our almost 1.550 miles of coasts, islands, rivers and mangroves, how could we not have an infinity of dishes with seafood?

The ingredients are very basic, so chances are that you already have them at home, well everything but the clams… I invite you to prepare this rice ASAP to enjoy at home with your family while we are in quarantine, and then … again, with friends at a huge party!

Ingredients

• 1/4 cup olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped bell peppers
• 1 can of crushed or chopped tomatoes
• 500 g of clams without the shell
• 2 cups long grain rice preferably
• 1 1/2 cups of water
• ground pepper and salt to taste
• Roasted peppers for garnish

The first thing to do is clean the clams very well to remove any remaining sand. Then make a sofrito sauteing onion, garlic and peppers, add a bit of black pepper and salt. Then add the canned tomatoes and let it reduce for about 5-6 minutes. Then incorporate the clams and the rice, stir well and add water. When it starts to boil, lower the heat, cover the pot and cook the rice until it is soft and all the liquids have evaporated (“hasta que seque” we say in Spanish), this normally will take about 10-15 minutes.

To serve, garnish with a few pieces of roasted peppers.

I hope you like my recipe and, above all, that you cook it and then tell me how you liked it.