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1
Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
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2
Please, discard any clams that do not open -- they are bad.
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3
Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
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4
Set the clams aside.
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5
Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
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6
Preheat your oven to 350 degrees F.
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7
Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
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8
Add the rice and saffron to the casserole dish and gently stir to coat with butter.
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9
Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
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10
Place the casserole dish in the oven and bake for 15 minutes.
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11
Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
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12
Re-cover the casserole dish , return to oven and bake for 7 minutes more.
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13
Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
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14
A wonderful light meal, served with fruit salad.
