Rice and Clams | José Pizarro

Ingredients

• 2 tablespoons olive oil
• 1 banana shallot, finely chopped
• 2 garlic cloves, finely sliced
• 1 fresh bay leaf
• 2 teaspoons tomato purée (paste)
• 300 g (10. oz/11/3 cups) Bomba rice or other short-grain rice
• 750 ml (25 fl oz/3 cups) fresh fish broth or stock
• handful of fresh marjoram leaves
• 500 g (1 lb 2 oz) clams, cleaned sea salt and freshly ground black pepper