Artichoke and clam rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rice short-grain, dry 300 g
- Clams estimated flesh; buy 600 g in shells 180 g
- Artichoke 7, trimmed; 210 g rice and 280 g garnish 490 g
- Green garlic trimmed 160 g
- Spring Onion 120 g
- Garlic 2 cloves 6 g
- White wine 50 ml 50 g
- Water 850 ml, 750 for rice and 100 for clams 850 g
- Extra virgin olive oil 30 g sofrito and 40 g garnish 70 g
- Parsley chopped 3 g
- Salt to taste 1 g
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Method
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Check the clams: discard cracked shells and open ones that do not close when tapped. Rinse. Trim the artichokes; dice 210 g and very thinly slice 280 g. Chop the spring onion, garlic and green garlic.
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Heat 30 g oil in a wide casserole. Soften the spring onion, garlic and green garlic for 5 minutes, add the diced artichokes and cook for 4 minutes. Pour in the white wine and boil for 2 minutes. Add the rice and 750 ml hot water; season cautiously with salt and simmer for 16–18 minutes until nearly tender.
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Meanwhile, fry the artichoke slices in the remaining 40 g oil in batches over medium-high heat for 3–5 minutes per batch. Drain on paper and set aside. In another pan, cover the clams with the remaining 100 ml water and cook for 3–5 minutes, removing each as it opens; discard unopened ones.
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Strain the clam liquor through a fine sieve. Add 50–100 ml to the rice, just enough to finish cooking for 1–2 minutes without drying out. Fold in the clams, rest off the heat for 3 minutes and divide between four plates with the crisp artichokes and parsley.
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