Clams and Rice Yucatan Style Recipe

Serves/Makes: 4 servings

Ingredients:

  • 36 littleneck clams, scrubbed
  • 3 ripe tomatoes, seeded, peeled, chopped
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 3 jalapeno peppers, seeded, chopped
  • 2 1/4 cups fish stock or water
  • 2 tablespoons safflower oil
  • 1 1/2 cups rice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup peas, blanched if fresh
  • Juice of 1 lime
  • Several fresh cilantro sprigs , to garnish
How to cook Clams and Rice Yucatan Style:
  • Puree the tomatoes, onion, garlic, jalapeno peppers and 1/2 cup of the fish stock or water in a food processor or blender.
  • Preheat the oven to 400°F (200°C).
  • Heat the oil in a large ovenproof skillet or casserole over medium heat. Add the rice and saute in the oil, stirring constantly, until it is lightly browned - 3 to 4 minutes.
  • Stir in the tomato puree, the remaining 1 3/4 cups of stock or water, the salt and some black pepper.
  • Bring the mixture to a simmer, reduce the heat to medium low and cook the rice, covered, until most of the liquid has been absorbed - about 15 minutes. Stir in the peas.
  • Tap the clams and discard any that do not close. Set the clams on top of the rice, cover the dish with aluminum foil and transfer it to the oven.
  • Bake the clams until they open - about 10 minutes - discard any that do not open. Drizzle the lime juice over the clams and garnish the dish with the cilantro sprigs.
  • Serve the Clams and Rice Yucatan Style immediately.

Note:

The Clams and Rice Yucatan Style recipe easy to cook and so good!


This recipe for Clams and Rice Yucatan Style serves/makes: 4 servings

The Clams and Rice Yucatan Style recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Mexican (more Mexican recipes)

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