Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 lb (500 gr) littleneck clams or cockles
- 2 cups (375 gr) long grain or pearl rice
- 1 roasted red pepper (150 gr)
- 1/3 cup olive oil
- 3 large cloves garlic
- 1/4 cup white wine
- 5 cups water (1 1/2 liter)
- salt to taste
This Arroz Caldoso de Berberechos or Spanish Clam and Rice Soup makes 4 servings.
Rinse and scrub clams. Place clams in medium sauce pan and add 2 cups of water. Heat medium high until clams open. Remove clams from pan and reserve the water for later.
Peel and mince garlic cloves. Cut the roasted red pepper into strips. Heat a few tablespoons olive oil in a large heavy bottom frying pan. Sauté garlic and pepper on high heat, stirring often, careful not to burn the garlic cloves. Remove pan from heat.
Using a stick Blender or food processor, blend the garlic and pepper. Add a cup of the reserved clam broth and blend until smooth. Return the mixture to the frying pan and add the rest of the broth. Stir.
Add wine, any remaining broth, 2 cups water and 1/2 tsp salt and heat on high. When liquid boils, add rice and stir. Reduce heat to a simmer for approximately 15 minutes, or until rice cooked. Add additional liquid if needed, so that rice is soupy.
When rice is cooked, add clams. Adjust salt to taste and serve.