Ingredients for 4 people
2.5 lb (1.2 kg) clams
14 oz (400 g) rice
3 tablespoons extra-virgin
2 cloves garlic, onion, carrot,
celery and parsley,
3/4 oz (20 g) dried mushrooms
5 tablespoons butter
salt and pepper
Place the clams in a colander under running water to remove any grit. Soak for about 2 hours, changing the water several times.
Soak the mushrooms in warm water until softened. Drain and coarsely chop.
Transfer the clams into a large pot and cover with 2.5 pints (1.5 litres) of water. Heat until the clams open up. Drain, reserving the
cooking water. Remove the shells.
Sauté the garlic, onion, carrot, celery and parsley in the oil in a frying pan until softened. Add the clams and mushrooms. Season with
pepper and add a little of the reserved cooking water (having strained it to remove any grit). Cook for a few minutes.
Add the rice and cook, stirring constantly and gradually adding the remaining cooking water. Remove from the heat.
Add the butter and rest for a few minutes before serving.