Craig Claiborne

Clams Mexicaine

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 scallions, trimmed and chopped
  • 1 large green pepper, cored, seeded and chopped
  • ½ cup olive oil</

Method

  1. Cook the scallions and pepper in the oil for three minutes. Add the rice and cook, stirring, for three minutes longer.

  2. Add the tomatoes, tomato juice and one cup clam juice. If necessary, add enough water to make the cup of liquid. Season the mixture with salt to taste and chili powder; cover. Simmer for twenty minutes, or until rice is tender. Stir in