Rice with Clams and Broccoli

Clean the clams, remove the cartilage, central nubbins and tentacles

Cut the clams into rings and the tentacles in half

In a bowl combine the salt, rum, clam rings, and tentacles

Let it rest for 30 minutes

Heat the olive oil in a pan and add the clams with the liquid

Cook for 15 minutes over high heat, stirring occasionally

Remove from heat and strain the liquid, placing it in a cup

If necessary, add water to complete one cup. Reserve

Fry the garlic and onion in the same pan until golden brown

Add the rice and fry, stirring until lightly toasted

Add the clam broth and water to the pan

Bring to a boil, then reduce heat and simmer until the liquid has been absorbed

In a large bowl combine the cooked clams with broccoli and rice

Grease a refractory dish or earthenware pot with olive oil and add the rice mixture

Sprinkle grated Parmesan cheese on top, cover with aluminum foil or paper, and bake in a preheated oven at 250°C for 15 minutes

Serve hot

Serves 10

Approximately 440 calories per serving.