2cups(two 8-ounce cans) minced clams or 2cupsfresh clams, chopped, with their juice
1teaspoonchili powder, or more
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 the clams and heat through. Serve immediately.