Spanish-Style Brothy Rice with Clams and Salsa Verde

Name: Spanish-Style Brothy Rice with Clams and Salsa Verde
Total time: 75 min
Ingredients: 5 tablespoons extra-virgin olive oil; ¼ cup minced fresh parsley; 6 garlic cloves, minced; 1 tablespoon white wine vinegar; 2 cups dry white wine; 2 pounds littleneck clams, scrubbed; 5 cups water; 1 (8-ounce) bottle clam juice; 1 leek, white and light green parts only, halved lengthwise, chopped fine, and washed thoroughly; 1 green bell pepper, stemmed, seeded, and chopped fine; Salt; pepper; 1½ cups Bomba rice; Lemon wedges

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This rice dish from Spain's Mediterranean coast combines the briny sweetness of clams and their liquor with the verdant flavors of leeks, green peppers, and parsley.

Keywords

Main Courses
Fish & Seafood
Rice

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Ingredients

5 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
6 garlic cloves, minced
1 tablespoon white wine vinegar
2 cups dry white wine
2 pounds littleneck clams, scrubbed
5 cups water
1 (8-ounce) bottle clam juice
1 leek, white and light green parts only, halved lengthwise, chopped fine, and washed thoroughly
1 green bell pepper, stemmed, seeded, and chopped fine
Salt
pepper
1½ cups Bomba rice
Lemon wedges