Arroz con Chipi-Chipi (Rice with Small Clams)
Number of servings
4
Difficulty
Medium
Ingredients
2
cup(s) water
1
cup(s) washed rice
1500
gr chipi-chipi (small clams) with their shells
1/2
cup(s) hogao or guiso
pinch salt and pepper to taste
Directions
- Bring water to boil and add the chipi-chipis. Let cook for 10 minutes or until they open.
- Mix well and drain, discarding those that did not open. Strain the broth in which they were cooked to remove any trace of sand or impurities.
- Remove chipi-chipis from shells and put back in the broth.
- In a separate pot heat the guiso, add the rice, salt and pepper, and cook for 5 minutes.
- Add the broth with the chipi-chipis and let cook over medium heat for 20 minutes, until it begins to dry.
- Reduce heat, cover the pot and cook on low for 10 minutes, or until rice is cooked. It should be somewhat moist.