Preparation

Bring the water to the boil and, when it is boiling, introduce the clams.
Allow them to open completely and remove them with the slotted spoon, a minute or two later.
Remove the clams and store the broth.
Put the water back on the stove, with the onion, parsley and mint, season with salt, add the olive oil and cook the rice.
Moments before removing from the heat, add the clams and serve very hot.
Serve with half a lemon.

Ingredients

  • 500gr of good clams
  • 100 g of good quality rice
  • 1 L of water
  • 1 medium onion, finely chopped
  • 1 or 2 feet of parsley
  • 2 tablespoons olive oil
  • Mint