2 cups chicken broth
1 cup dry white wine
2 cloves minced garlic
1/4 cup finely chopped parsley
1/4 cup butter
3 dozen small hard-shelled clams, cleaned
2 cups rice, cooked
In large pot, melt butter; add garlic and parsley, and saute. Pour in the wine and
chicken broth. Bring to a boil. Add the clams, cover, and steam until clams open.
Divide the rice into 4 soup bowls. Arrange clams (in shell)
on top of the rice; then pour broth over clams and rice. Serve immediately.
Serves 4.
