Carnaroli rice with oil and clams, thyme and lemon

Name: Carnaroli rice with oil and clams, thyme and lemon
Ingredients: 320g Carnaroli rice; 700g fish stock; 150g potato cream with clams; 1kg clams; Lemon sauce, to taste; 10g thyme leaves; Extra Virgin olive oil, to taste; Pepper, to taste; Italian sea salt; 20ml white wine; 30g parmesan; Garlic, to season; 1 spring onion; 3 potatoes; Water from the clams, as much as necessary; Fish stock, as much as necessary; 6 lemons; 1tsp glucose; 150gextra virgin olive oil

www.four-magazine.com

Need a tasty treat that warms you from the cold outside? Then try this recipe for Carnaroli rice with clams from Grand Chef Relais & Châteaux Antonino Cannavacciuolo.

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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