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 Dean 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, Dean 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.
This recipe uses Dean 1% Lowfat Milk.
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