Clam rice (Arroz con Almejas)


½ kilogram clams
4 tablespoons oil
1 onion
1 green pepper
2 cloves of garlic
½ cup minced parsley
½ cup tomato sauce
1 tablespoon salt
2 cups fish stock
1 cup dry or white wine
1½ cup rice
1 bay leaf
1/8 teaspoon cumin
1/8 teaspoon oregano

Cooking instructions: 

Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.

Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.

Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.

Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.

Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.

If you prefer to cook the rice without the clam shells, pull the clams out of the shells after cleansing them well. Boil the shells in 1½ cup of water and reduce the stock to a cup. Use it to replace some of the fish stock with it.