Clam Rice

The content for this post (photos and recipe below) arrives courtesy of a guest blogger: my father. He calls this dish “Clam Rice.” And I agree that it is. But what about a name that includes the green peas? See, mame gohan refers to green peas and rice. And gomoku takikomi gohan refer to putting a whole bunch of stuff in rice. But what if you only have two things you are adding to the rice? Oh the calamity!

Clam Rice

Clams:

  • Pour 1 cup of water in a large pot.
  • Place the pot on a stove and set it to HI heat.
  • Put the clams in the pot.
  • Shake the pot to bring the opened clams to the top and the unopened ones to
    the bottom.
  • Once all the clams open, they are done.
  • Remove the clam meat from the shells.
  • Use a teaspoon to detach the adductor muscles.
  • Using paper towel as a filter, pour the clam juice into a container.

Rice:

  • Prepare to cook rice at a rice-to-water ratio between 1:1.2 and 1:1.5,
    according to your preference.
  • Discard 1 cup of water from above.
  • Pour 1 cup of clam juice.
  • Place the clam meat on top of the rice.
  • Cook the rice.
  • When the rice is done, place a handful of fresh or frozen peas on top of the
    rice.
  • To cook the peas, cover the rice pot for an additional 5 minutes.
  • Distribute the clams and peas evenly with the rice before serving.
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One response to “Clam Rice

  1. thanks for this recipe…it was just what I was looking for (Mom had a stroke and I cannot get recipes from her).

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