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.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES 4 to 6

TIME 1¼ hours

Spanish-Style Brothy Rice with Clams and Salsa Verde

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

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