The dish resembles a risotto, particularly if using arborio rice, which yields a creamier texture. The recipe is the same whether preparing clams, shrimp, calamari, scallops, or a combination thereof. Along with seafood saganaki, it is one of our favorite ways to prepare seafood and enjoyed regularly during the summer months.
It is also on regular rotation in our household during lent, the 40 days preceding Easter, during which Greeks follow certain fasting rituals with meat, dairy, fish, and oil; and seafood makes up a large portion of the Greek diet.
Ingredients
- 1 large onion
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1/2 cup tomato purée
- 2 bay leaves
- 1 teaspoon salt
- 2 cups rice
- 6 cups water
- 20 clams
- 1/4 cup white wine
Preparation
- Peel and chop the onion
- Peel and mince the garlic
- Cook the onion and garlic with the olive oil over medium-high heat until the onions begin to soften
- Add the tomato purée and simmer for 3-4 minutes
- Add the rice, water, salt, and bay leaves
- Cook over medium heat, stirring occasionally for about 10 to 15 minutes. As the rice cooks, it will absorb the water. The clams should be added the last five minutes of cooking time
- As the clams cook, they will open. Once all of the clams are opened, the pilaf is ready. If you want to further thicken the broth, keep stirring over medium high-heat to evaporate some of the water
