Tray With Clams

Preparation:

Preparation: Clean the clams well, drain them and let them open in a large pan, over high heat, with the garlic clove and 1/2 glass of wine. Remove them from the pan, remove the shells and filter the cooking liquid through cheesecloth. Peel and cut the potatoes into chunks. Cook them in plenty of boiling water. Add the clam liquid and the rice. Bring to the boil again, lower the heat and cook. Drain the rice and potatoes. Season immediately with a few spoonfuls of oil, the chopped basil, the oregano, the clams, half of the cherry tomatoes that you will have cut into wedges and plenty of pepper. Pour the rice into an oiled pan. On top, distribute the remaining cherry tomatoes and drizzle the preparation with a drizzle of oil. Cover it with aluminum foil and cook in the oven at 200 degrees for about 20 minutes.