Steamed Clams with Rice
Preparation time: 15 minutes
Total time: 30 minutes
Serving size: Serves 4
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The rice and broth make a delicious soup accompaniment for the clams.
4 Tablespoons butter or margarine
4 Tablespoons finely chopped parsley
1 or 2 Cloves garlic, minced or mashed
1 Cup chicken broth
1 Cup Meadow Brook 1% Lowfat Milk
1 Cup dry white wine,
or 1/4 Cup lemon juice with 3/4 cup chicken broth
3 Dozen small hard-shell clams, washed well
1 to 2 Cups hot, cooked rice
Heat the butter in a large, heavy kettle. Add the parsley and garlic and sauté 1 to 2 minutes. Pour in the chicken broth, Meadow Brook 1% Lowfat Milk and wine and bring to a boil. Add the clams, cover, and simmer gently until clams open, about 5 to 10 minutes.
To serve, spoon some of the hot rice into each large soup bowl or soup plate. Arrange opened clams in each bowl, then pour over the broth and serve immediately.
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