Spanish-Style Brothy Rice with Clams and Salsa Verde

Name: Spanish-Style Brothy Rice with Clams and Salsa Verde
Ingredients: 5 tablespoons, extra-virgin olive oil; ¼ cup, minced fresh parsley; 6 , garlic cloves, minced; 1 tablespoon, white wine vinegar; 2 cups, dry white wine; 2 pounds, littleneck clams, scrubbed; 5 cups, water; 1 (8-ounce) bottle, clam juice; 1 , leek, white and light green parts only, halved lengthwise, chopped fine, and washed thoroughly; 1 , green bell pepper, stemmed, seeded, and chopped fine; , Salt and pepper; 1½ cups, Bomba rice; , Lemon wedges

Main Courses
Rice
Fish & Seafood

By Nicole Konstantinakos

This rice dish from Spain's Mediterranean coast combines the briny sweetness of clams and their liquor with the verdant flavors of leeks, green peppers, and parsley.

SERVES 4 to 6

TIME 1¼ hours

Spanish-Style Brothy Rice with Clams and Salsa Verde

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