Spanish Clams and Rice

Course : Clams
Serves: 6
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20 small clams
1 medium onion -- finely chopped
1 clove garlic -- finely chopped
4 ounces smoked ham -- fat removed
1 cup canned tomatoes -- with juice
2 cups clam broth
1/4 teaspoon black pepper
1 dash saffron
1 cup rice -- raw

Preparation / Directions:

Preheat oven to 350 degrees F. Simmer the onion, garlic, ham, tomatoes and clam broth in a saucepan over medium heat for 20 minutes. If sauce has evaporated to less than 2 cups, add additional clam juice, wine or water. Add the saffron. Meanwhile, scrub the clams. Place rice in a large ovenproof skillet or casserole dish with lid. Arrange clams over rice. Pour sauce over all, cover and bake for 25 minutes, or until rice is cooked and liquid is nearly all absorbed.


Nutritional Information:

166 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g Protein; 30g Carbohydrate; 19mg Cholesterol; 261mg Sodium

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