Rice with Clams: A Flavorful Seafood Delight

Heat the parsley oil in a large pan. Add the garlic and green peppers (cut into brunoise), and sauté until the garlic is soft and fragrant.

Add the rice and sauté briefly until it’s lightly toasted.

Gradually add the hot fumet (fish stock) while stirring constantly. Let the rice cook for about 14 minutes, adding more fumet as needed to keep the rice moist. Stir frequently to prevent sticking.

Once cooked, drain the rice, reserving the broth and rice separately.

Prepare the garnish:

Julienne the zucchini and carrots into very fine strips. Blanch the strips in boiling water for a few seconds to soften them, then immediately cool them in ice water to preserve their color and texture.

Set aside.

Prepare the clams:

Wash the clams thoroughly, discarding any broken or open ones. Steam the clams until they open up, then remove from the heat and set aside.

Assemble the dish:

Combine the cooked rice with a little of the reserved fumet to adjust the texture, if necessary.

Gently stir in the fresh parsley and mix well.

Plate the rice and garnish with the julienned zucchini, carrots, and pods. Finally, add the steamed clams on top, arranging them beautifully around the dish.

Serving and Storage Tips: