2 dozen clams, (Littleneck)
1/2 cup dry white wine
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 T. olive oil
1/2 cup chopped onion
1/2 cup raw long grain rice
1/2 teaspoon allspice
1/4 teaspoon cinnamon
3 T. currants
3 T. parsley, chopped
Scrub clams well. Place clams in a skillet with wine, water, and salt. Cover and
steam until the clams open. Cool and then remove the clams from their shells. Save
the shells and strain the clam juice through a sieve or cheesecloth. In a saucepan,
heat the oil and saute onion until golden brown. Add the rice and 1 cup of the clam
juice. Bring to a boil, cover and cook at low heat. Cook for about 15 minutes. Then
add pepper, other spices, parsley, and currants. Cook 5 more minutes. Cool.
Dice the clams and add to the pilaf. Stuff the shells with the rice mixture and chill.
Makes 24 appetizers.
