Clam Tomato Celery Rice
A fragrant risotto-style rice dish cooked in clam broth with tomatoes and celery.
Ingredients
Clam (cleaned)
to taste
Tomato (diced)
to taste
Celery with leaves (chopped)
to taste
Rice
to taste
Salt
to taste
MSG
to taste
Black pepper
to taste
Olive oil
to taste
Clam cooking broth (water used to boil clams, reserved for cooking rice)
to taste
Instructions
1
Prepare ingredients
Clean the clams, dice the tomatoes, and chop the celery.
2
Boil the clams
Boil the clams in boiling water until they open. Do not discard the clam boiling water; reserve it for cooking rice.
3
Remove clam meat
Take the clam meat out of the shells.
4
Cook the rice
Add the reserved clam broth and an appropriate amount of cold water to the rice. Use slightly less water than usual for cooking rice, as the tomatoes will release some moisture. Add salt, MSG, black pepper, and diced tomatoes, stir well, cover the pot, bring to a boil over high heat, then turn to low heat and simmer until the rice is cooked through.
5
Add olive oil
Stir in the olive oil.
6
Mix and serve
Add the clam meat and chopped celery, mix well, and serve.
