Venusclams with Rice

Ingredients

• 4 tbsp finely chopped parsley
• 4 tbsp finely chopped basil
• 4 tbsp finely chopped lemon balm
• 3 Garlic cloves
• 125 ml fish stock
• 250 ml Water
• 5 tbsp extra virgin olive oil
• 1 kg Venus clams
• Salt
• pepper (ground)
• 100 g rice

Instructions

1. 1.

   Bring the rice to a boil in about twice its volume of lightly salted water, cover and simmer over very low heat for approximately 25 minutes until cooked.

2. 2.

   Peel and finely chop the garlic. Rinse and brush the clams thoroughly; discard any that are already open. Heat 4 tbsp olive oil, sauté the garlic without browning it. Add the clams and steam for 3 minutes until all clams have opened fully; discard any still closed. Pour in water and fish stock, simmer gently for 4 minutes. Transfer the clams to a bowl and strain the broth through a fine sieve to remove any remaining sand. Return the clams to the strained broth, add the herbs and remaining olive oil, season with pepper and salt, then serve over the cooked rice.