Method

Put the clams into a bowl or pot, and cover them with lightly salted cold water.  Using your hands, swish the clams through the water, and then let them sit in water for about 30 minutes.  Drain them, and rinse them well.

In a large saucepan, combine the clams and the 3 cups water, and bring the water to a boil over medium-high heat.  Cook the clams for about 5 minutes, stirring them with a wooden spoon until they open.  Drain them, reserving the cooking liquid.  Discard any clams that have not opened.  Add enough water to the reserved cooking liquid to total 3 cups.

In a pot, heat the oil over medium-high heat, and cook the garlic for 3 to 4 minutes, stirring, until it is softened.  Before the garlic begins to brown, add the rice, and stir to mix it with the garlic and oil.

Add the reserved cooking liquid and water, and bring the contents to a boil.  Add the clams and parsley, and season to taste with salt.  Reduce the heat, cover the pan, and simmer for about 20 minutes or until the rice is cooked and most of the liquid is absorbed.  If you like a soupy consistency add 1/ cup hot water to the pot about 5 minutes before the end of cooking.  Let the pan stand off the heat, covered, for about 10 minutes so the flavors blend.  Serve in shallow bowls.

Notes:  During the last few minutes of the standing time, you might place the saucepan in a large container of cold water to prevent the rice from sticking to the bottom of the pan.  Do not let the pan sit in cold water for very long, though, or the rice will cool.

Serves: 4

Reprinted with permission from ©Teresa Barrenechea The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine, published by The Harvard Common Press   click for book review

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