Portuguese Clam Rice

1. 1

   In a saucepan, cook onion and garlic in oil until tender.

2. 2

   Add pimento paste and parsley. Cook for a couple of minutes.

3. 3

   Drain clams but reserving liquid.

4. 4

   Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.

5. 5

   Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.

6. 6

   Add salt if necessary.

* Per serving · 4 servings · Values may vary.

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