Clam Pilaf for Two
Delicious Clams with Rice Pilaf
Preparation time: About 15 minutes
Microwaving time: 19 to 26 minutes
Seafood and rice are classic partners. In this case, tender steamed clams pair up with a turmeric-seasoned pilaf that’s bright with parsley and cherry tomato halves.
1 clove garlic, minced or pressed
1/4 teaspoon ground turmeric
2/3 cup long-grain white rice
2 tablespoons finely chopped parsley
1/4 cup cherry tomatoes, cut into halves
1/4 cup dry white wine
About 2/3 cup bottled clam juice or regular-strength chicken broth
24 small hard-shell clams in shell, suitable for steaming, scrubbed
In a 9-inch square microwave-safe baking dish, combine garlic, turmeric, rice, parsley, tomatoes, wine, and 2/3 cup of the clam juice. Cover and microwave on HIGH (100%) for 15 to 20 minutes or until rice is tender to bite and liquid has been absorbed; stir 3 or 4 times and add more clam juice if needed to keep rice moist.
Arrange clams on top of rice mixture. Cover and microwave on HIGH (100%) for 4 to 6 minutes or until clams open. Makes 2 servings.
Per serving: 319 calories, 19 g protein, 55 g carbohydrates, 1 g total fat, 37 mg cholesterol, 244 mg sodium
