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Ingredients

3 cups white rice
10 ounces clams ; whole, baby
1 1/2 pounds shrimp ; deveined, peeled
1 tablespoon olive oil
3 cups vegetable broth
3 cups water
1 cup white wine
3 tomatoes ; plum, chopped
black pepper
1/2 cup parsley ; chopped, fresh
1 onions
2 cloves garlic ; minced

Preparation:

Simmer broth and water in a large pot. In another large pot, saute onion in heated oil over medium heat for about 4 minutes. Add seafood and garlic, cooking for additional minute. Add rice, stirring, cooking an additional 3 minutes. Stir in the white wine and tomatoes. Add one ladel of the broth and water mixture. Stir until absorbed. Repeat adding broth mixture until there is none left. Add parsley and pepper to taste. Cook an additional 20 minutes, until rice is creamy but firm. Serve immediately. Serves 6.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 565.1
Total Sugars: 3g
Carb.: 82.9g
Fiber: 3.3g
Total Fats: 4.9g
Cholesterol: 301.8mg
Protein: 36.2g
Sodium: 1399mg

Detailed Nutrition...

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^*Data provided by USDA