Vongole Mediterranio (Baked Clams & Rice With Saffron)

Recipe by Baby Kato
READY IN: 40mins


  • 2
    lbs clams, fresh, wash and cleaned (reserve clam liquid & shells)
  • 14
    cup wine, white, dry
  • 12
    teaspoon garlic, finely chopped
  • 12
    onion, sweet, medium, finely chopped
  • 3
    tablespoons butter
  • 2
    cups rice, white, long grain
  • 12
    teaspoon saffron thread, good quality
  • 3
    cups chicken stock
  • 2
    tablespoons butter
  • 2
    tablespoons scallions, chopped


  • Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
  • Please, discard any clams that do not open -- they are bad.
  • Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
  • Set the clams aside.
  • Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
  • Preheat your oven to 350 degrees F.
  • Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
  • Add the rice and saffron to the casserole dish and gently stir to coat with butter.
  • Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
  • Place the casserole dish in the oven and bake for 15 minutes.
  • Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
  • Re-cover the casserole dish , return to oven and bake for 7 minutes more.
  • Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
  • A wonderful light meal, served with fruit salad.