Clams and Rice - Yucatan-Style
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INGREDIENTS 36 littleneck clams, scrubbed
3 ripe tomatoes, seeded, peeled, chopped
1 large onion, coarsely chopped
3 garlic cloves, coarsley chopped
3 jalapeno peppers, seeded, chopped
2-1/4 cups fish stock or water
2 tablespoons safflower oil
1-1/2 cups rice
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup peas, blanched if fresh
Juice of 1 lime
Several fresh cilantro sprigsPureé the tomatoes, onion, garlic, jalapeno peppers and 1/2 cup of the fish stock or water in a food processor or blender. Preheat the oven to 400 degrees.
Heat the oil in a large ovenproof skillet or casserole over medium heat. Add the rice and sauté in the oil, stirring constantly, until it is lightly browned - 3 to 4 minutes. Stir in the tomato puree, the remaining 1-3/4 cups of stock or water, the salt and some black pepper. Bring the mixture to a simer, reduce the heat to medium low and cook the rice, covered, until most of the liquid has been absorbed - about 15 minutes. Stir in the peas.
Tap the clams and discard any that do not close. Set the clams on top of the rice, cover the dish with aluminum foil and transfer it to the oven. Bake the clams until they open - about 10 minutes - discard any that do not open. Drizzle the lime juice over the clams and garnish the dish with the cilantro sprigs. Serve immediately.
Makes 4 servings