Preparation time | 15 min |
Cooking Time | 45 min |
Ready In | 1 h |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients

Preparation
- Place the clams in salted water to loosen the sand and let it stand for about 2 hours.
- In a pan, add the clams (drained and washed) and add the wine.
- Cover the pan and cook until the clams open.
- Remove 3/4 of the clams from the shell and put the others aside, also put the broth aside.
- In another pan, add the olive oil, the onion and garlic cloves (both chopped), and cook until golden brown.
- Add the tomato paste, the broth from cooking the clams and the chopped parsley. Then, add the 2 cups of water and bring to a boil.
- When boiling, add the rice and season with salt and pepper.
- When the rice is almost cooked, add the beans and the clams with shell and without.
- Serve sprinkled with chopped parsley.
Recipe & Photo Credit: ocantinhodossabores.blogspot.ca