Rice salad and clam chowder
Instructions
Cook the rice in boiling water for 15 minutes.
Stop cooking with cold water and season with oil, salt and pepper.
Open the clams, remove the valve and coat with olive oil, salt and parsley.
Cut the pepper into strips and gherkins.
Combine together all ingredients, drizzle with lemon juice and mix.
Serve cold.
Ingredients and dosing for 4 persons
- 500 g of clams
- 200 g of rice
- 4 foot of red pepper
- 4 pickles
- 1 sprig of parsley
- Olive oil
- Lemon juice
- Salt
- Pepper