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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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- 2 dozen small clams (or mussels), cleaned
- ½ cup water
- 4 cups clam and chicken broth, mixed
- 1/4 teaspoon saffron, crushed
- 1/4 cup oil (part olive)
- 1 frying chicken cut into 2-inch pieces
- ½ teaspoon salt
- 2 cloves garlic, mashed
- 1½ cups rice, uncooked
- ½ cup shelled fresh peas, cooked
- 1 pimiento, drained, cut into strips
Steam open 1 dozen of the clams in the water (reserve remaining clams, uncooked, in shells). Remove cooked clams; strain broth and reserve.
Mix chicken broth with clam broth to make 4 cups. Add saffron.
Preheat oven to 350° F.
In a large flameproof casserole, heat oil and brown chicken pieces until golden. Remove chicken from pan, sprinkle with salt, and set aside.
Add rice to the casserole and cook, while stirring, until translucent. Add garlic, cook one minute more. Heat broth and slowly add to rice. Boil briskly for 5 minutes, while stirring. Add chicken and bring to a boil again.
Transfer to the oven and bake uncovered 25 to 35 minutes. Add a little more broth, if necessary, to keep rice moist.
Combine steamed clams and peas with rice and chicken. Distribute uncooked clams over this mixture; cover with aluminum foil and bake 10 minutes or until clams open and are heated through; garnish with pimiento strips.
YIELD: 4 to 6 servings.