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Rice and clams


(Votes count 1616)

(Rating average 3,01)

If ever there were a dish which is found on the menus of eighty per cent of Asturian cider taverns, that dish is rice and clams, a preparation that involves no more than obtaining some fine large clams, because the success of the rice will depend on their substance and flavour, as the grain has the capacity to absorb and become impregnated with the ingredients that accompany it.

The truth of the matter is that rice is as accommodating as they come, whether accompanied by mushrooms, lobster or squid. When done just right, it is an outstanding dish to place on the table.


To cook rice and clams, first lightly sauté the garlic and chilli pepper in a little oil. Then add the rice and stir it well so that it becomes lightly coated with the oil and takes up the touch of chilli and garlic, which will increase the final flavour of the dish. In another pan, steam open the clams, removing them from the heat when they release their characteristic juices.

Put them to one side for a few minutes, as what you need to do now is to add the rice to the just under a litre and a half of fish stock and the juices recently obtained from the clams, so that the grain will soak up the flavours. Simmer for about eighteen minutes. The rice should bubble lightly but not boil. Add the opened clams five minutes before turning off the heat, that is, after thirteen minutes.

Dont make the mistake of buying clams which are too small or cheap, because the final flavour of the dish depends on them. Once the cooking time has passed, let the rice stand for exactly five minutes and serve the dish with a sprinkling of chopped parsley to give it a touch of colour.

Where to try it

This dish is prepared at the restaurant La Pondala, among others.
Rice and clams
  • 400 gr. rice
  • ½ kilo clams
  • 1 dried red chilli pepper
  • 2 garlic cloves
  • 1.5 l. fish stock
  • Oil
  • Salt
  • Parsley
Category Rices