Spanish-Style Brothy Rice with Clams and Salsa Verde

Name: Spanish-Style Brothy Rice with Clams and Salsa Verde
Yield: Serves 4 to 6
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 and pepper; 1½ cups, Bomba rice; , Lemon wedges

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Rice

Fish & Seafood

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES4 to 6

TIME1¼ hours

Spanish-Style Brothy Rice with Clams and Salsa Verde

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

Unlike paella-style rice dishes, in which the rice absorbs most or all of the cooking liquid, brothy rice has a higher proportion of liquid to rice, so that the finished rice remains surrounded by flavorful liquid. To maintain a pleasant ch...

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