The Baking Dish with Clams is a tasty first course from the Maremma region, typical of Tuscany. The semifino rice is enriched with fresh clams and cherry tomatoes, flavored with garlic, fresh oregano, and basil. A touch of dry white wine adds further flavor to the dish, which is baked in the oven for an irresistible result.
Clean the clams well, drain them, and open them in a large pan over high heat with the garlic clove and 1/2 glass of wine
Remove them from the pan, discard the shells, and strain the cooking liquid through a cheesecloth
Peel and cut the potatoes into chunks
Cook them in plenty of boiling water
Add the clam liquid and the rice
Bring back to a boil, lower the heat, and cook until done
Drain the rice and potatoes
Immediately season with a few tablespoons of oil, chopped basil, oregano, clams, half of the cherry tomatoes cut into wedges, and plenty of pepper
Pour the rice into an oiled baking dish
Distribute the remaining cherry tomatoes on top and drizzle the preparation with a little oil
Cover with a sheet of kitchen foil and bake in the oven at 200 degrees for about 20 minutes
Pan
Baking Dish
Italia, Toscana
| Energy (kcal) | 68.61 |
| Carbohydrates (g) | 7.67 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 1.44 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 6.42 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.03 |
