Spicy Clams And Rice - cooking recipe

Ingredients

1 medium chopped onion
2 finely chopped cloves garlic
1 Tbsp. salad oil
2 tsp. paprika
1 Tbsp. parsley
1/8 tsp. white pepper
1 Tbsp. crushed hot pepper
2 (10 oz.) cans whole baby clams
1 c. uncooked rice
1 Tbsp. white or pink wine (optional)
salt to taste

Preparation

Drain clam liquid into large measuring cup.
Add water to equal 2 cups.
Set aside.
In 3-quart saucepan, saute onion and garlic until onion is transparent.
Stir in paprika, parsley, white pepper, crushed pepper, wine and clams.
Add rice and clam juice/water mixture and bring to a boil.
Cover and simmer until all liquid is absorbed (15 to 17 minutes).
Serves 4 to 6.