500 g rice
200 ml fish broth
Unit 2 clove garlic
1000 g clams
Chop as finely as you can the garlic and onion, then fry in a pan with a little oil
Once the onion is tender, add the rice and sauté until they go back to transparent
When this happens, we take the chicken broth to the pan, season and leave 20 minutes simmering over low heat. After that time the rice will be at its
Finally, it only remains to add the clams and cover so that they cook and open. It is served hot.