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1
In a large saucepan, combine the broth, onion, carrots, and dill.
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2
Bring to a boil and cook, partially covered, over moderately low heat for 5 minutes.
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3
Stir in the rice and continue cooking, partially covered, until the rice is just done, about 15 minutes.
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4
Discard any clams that are broken or do not clamp shut when tapped.
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5
Put the clams and water into a medium saucepan.
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6
Cover and bring to a boil over high heat.
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7
Cook, shaking the pot occasionally, just until the clams open, about 3 minutes.
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8
Remove the open clams and continue to cook, uncovering the saucepan as necessary to remove the clams as soon as their shells open.
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9
Discard any that do not open.
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10
Carefully pour the clam-cooking liquid into the rice mixture, leaving any grit in the bottom of the saucepan.
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11
Add the fish, peas, salt, and pepper; bring to a simmer.
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12
If necessary, add more of the chicken broth to just cover the fish.
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13
Simmer, uncovered, until the fish is just done, about 2 minutes.
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14
In a medium stainless-steel bowl, whisk together the eggs and lemon juice until frothy.
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15
Pour most of the hot liquid from the fish stew in a thin stream into the egg mixture, whisking.
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16
Pour the egg mixture back into the saucepan, stirring gently so as not to break up the fish.
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17
Gently stir in the clams in their shells.
