Ingredients
600 g. Super long grain rice
Water
4 cloves crushed garlic
1/2 metric cup butter
Salt
1 metric cup shelled medium prawns 4 tbsps evaporated milk
600 g. fresh clams
3 tbsps butter
4 cloves garlic
3 bay leaves
Method
Heat saucepan. Wash and drain rice. Fry the garlic and bay leaves in 1/2 cup butter. Stir in rice over low heat. Add just enough water and salt to cook rice. When rice is cooked stir in the prawns and milk, keep rice hot over low heat. Place clams in a heavy saucepan and place over a low heat for 12 minutes. Stir garlic and butter well into clams.
Dish “Risotto” onto serving dish. Garnish and arrange clams round the ‘Risotto”. Serve hot.
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