1 medium onion, finely chopped
1 clove garlic, finely chopped
1 slice smoked ham, shredded
1 cup cooked tomatoes
1 pint clam broth (fresh or canned)
salt to taste
freshly ground black pepper
pinch of saffron
20-25 small clams
1 cup washed rice
Combine the onion, garlic, ham, tomatoes and the clam broth and simmer for 20 minutes.
Season to taste and add the saffron.
Wash the clams, scrubbing them well. Arrange clams in a large casserole dish with
the rice. Pour the hot sauce over and bake in a 350° oven until the rice is
cooked and the clam liquid is nearly absorbed.
