Name: Clams Mexicaine
Yield: 4 servings
Cuisine: United States
Ingredients: 2 cups(two 8-ounce cans) minced clams or 2 cups fresh clams, chopped, with their juice; Salt; 1 teaspoon chili powder, or more; ½ cup olive oil; 1 large green pepper, cored, seeded and chopped; 1 cup uncooked rice; 1 cup Italian plum tomatoes, drained; 1 cup tomato juice; 4 scallions, trimmed and chopped

Preparation info

4
servings

Difficulty
Easy

Appears in

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

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

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Clams Mexicaine

Ingredients

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