RICE WITH CLAMS & CILANTRO BUTTER

      Title: RICE WITH CLAMS & CILANTRO BUTTER
  Categories: Grains, Seafood, Wine
       Yield: 4 To 6 serv.
  
            -JUDI M. PHELPS
       2 lb Littleneck clams or
            Other small clams
     1/2 c  Dry white wine
       1 tb Oil
       1 tb Unsalted butter
       1 md Onion; chopped
       1 c  Long-grain white rice
   1 1/2 c  ;water
     1/2 ts Salt
     1/4 ts Finely ground pepper
 
 MMMMM----------------------CILANTRO BUTTER---------------------------
     1/4 c  Unsalted butter; softened
       1 tb Cilantro; chopped
       1 ts Lemon juice
  
   Rinse clams thoroughly.  Put them in a large saucepan and add the
   wine. Cover and cook over fairly high heat just until they open.
   Reserve 1/2 cup of the clam juice.
   
   In medium skillet heat oil and butter until foaming. Add onion and
   saute over low heat, stirring occasionally, until soft but not
   browned. Add rice and cook, stirring occasionally, until lightly
   browned. Pour in reserved clam juice and water and add salt and
   pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.
   
   Prepare cilantro butter by mixing thoroughly softened butter with
   cilantro and lemon juice.  Shell and dice clams. Using a two-pronged
   fork, carefully stir clams into rice. Cover and let stand 10 minutes.
   Stir in cilantro butter and taste for seasoning.  Serve immediately.
   Makes 4 to 6 servings. Source: The Cuisine of California by: Diane
   Rossen Worthington.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
   jphelps@best.com
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