SPANISH RICE WITH CLAMS

Spanish Rice with Clams image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds littleneck clams (about 24), scrubbed
1 tablespoon extra-virgin olive oil
1 fully cooked chorizo sausage, sliced 1/2 inch thick
1 leek (white and light green parts), halved lengthwise and sliced
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 bay leaves
1 cup arborio rice
2 cups low-sodium chicken broth
1/2 cup fresh parsley
1 cup frozen baby lima beans, thawed

Steps:

Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

Nutrition Facts : Calories 411 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 49 milligrams, Sodium 927 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 26 grams