For now, we are still in the midst of it.
Today's offering is Clam Soupa.
Looking for more avenues to incorporate protein that isn't shrimp.
1/4 cup red onion, chopped
1/4 cup celery, chopped
3 cloves garlic, minced
2 tsp olive oil
1 tsp dill
1 tsp basil
1 bay leaf
1 dash tarragon
1 cup white wine
1 bottle clam juice
4 cups water
2 cups rice (short or medium grain)
1 can chopped clams
juice of one lemon
Start by adding your onion and celery to oil and saute.
Until onion clears, then add garlic so it doesn't burn.
Add white wine and clam juice and water, bring to a boil.
Add rice and turn to low for 30 minutes.
This length of time should not only cook the rice,
but also make it break down to a creamier texture.
Add the clams and cook for 5 minutes more.
Add the lemon juice.
Serve and Enjoy!
It almost looks like a bisque but there's no milk, it's just the rice making it creamy.
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