Spanish-style brothy rice with clams and salsa verde from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 111) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on July 18, 2018

    Great flavor! I'm not a fan of any kind of white rice, so I subbed in short grain brown rice....and wished I'd looked at other risotto recipes using that before diving in, as it took 75-80min for it to cook properly. Next time I'd definitely parboil it first (maybe in seafood stock), and then decrease the amount of water added to the broth. I decreased the oil in the salsa verde to 2 T, and to the broth, I added some dried orange peel, one dried red chile, and a chunk of parmesan rind. I wish I'd strained the clam-infused hot wine before adding anything else, as I think there were some tiny pieces of clam shell in there (there was some grit from somewhere, even though I soaked and scrubbed the clams ahead of time). I used hot chicken stock when I ran out of broth at the end. Razorback clams were what I could find, and they were good, but would've used littleneck if they'd been available.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.