Coe Cappe rice
Recipe first for 4 people based on Clams.
Preparation:
Preparation: Purge the clams in plenty of water and salt; then cook them over medium heat for a few minutes in a pan with oil, parsley and minced garlic. Clams that have not opened should be thrown away. Add salt, pepper and the wine (which must be evaporated). Turn off the heat, shell the clams and set the molluscs aside. In their cooking juices (which should be left to rest for about 10 minutes and then filtered with a cloth to purify it from any sandy deposits) add the rice and, if desired, the vegetable or fish broth. Finally, towards the end of cooking, add the clams and, with the heat off, the knob of butter and another pinch of chopped parsley. Garnish with some clams in shells.
Ingredients:
Ingredients: 300 G Rice - 400 G Unshelled Clams - 3 Tablespoons Olive Oil - 1 Tablespoon Parsley - 1 Clove Garlic - 1 Knob Butter - 1/2 Glass White Wine - Vegetable Broth (or Fish Broth) - Salt - Pepper
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