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One-Pot Rice With Canned Clams and Tomatoes

A pantry rice dinner with canned clams, diced tomatoes, lemon and parsley. Measuring the drained can juices to a fixed total keeps the rice method predictable, while adding the clams near the end prevents unnecessary boiling.
Print Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Covered resting time 3 minutes
Total Time 45 minutes
Servings: 3 main-dish portions
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 6.5-ounce cans plain canned clams in juice Drain into the measuring jug; keep the clam meat separate.
  • 1 14.5-ounce can no-salt-added diced tomatoes Drain the juice into the jug; keep the tomato pieces separate.
  • 1 cup long-grain white rice Approximately 185 g; rinse and drain. Do not use instant or brown rice.
  • 1 tablespoon olive oil
  • 1 small yellow onion Approximately 100 g; finely diced.
  • 2 cloves garlic Minced.
  • 1/2 teaspoon sweet paprika
  • 1 small bay leaf
  • 1/4 teaspoon ground black pepper
  • water Add only enough to the reserved clam and tomato juices to make 1 3/4 cups total cooking liquid.
  • 1 tablespoon fresh lemon juice Plus lemon wedges for serving, if desired.
  • 2 tablespoons fresh parsley Chopped.
  • fine salt Add only after tasting the finished rice, if needed.

Equipment

  • 1 heavy 3-quart saucepan with a tight-fitting lid
  • 1 Fine-mesh sieve For rinsing rice and straining gritty clam juice if needed.
  • 1 liquid measuring jug

Method
 

Cook the rice and finish the dish
  1. Drain the clams into a measuring jug and set the clam meat aside. Drain the tomatoes, adding their juice to the jug and keeping the tomato pieces separate. If the juice seems gritty, strain it before measuring. Add water until the jug contains exactly 1 3/4 cups total liquid; if the juices exceed that amount, reserve the extra.
  2. Heat the olive oil in the saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring, until softened. Add the garlic and sweet paprika and stir for 30 seconds without letting the garlic darken.
  3. Add the drained rice and stir through the onion for 1 minute. Pour in the measured liquid, then add the drained tomato pieces, bay leaf and black pepper. Stir once while scraping the bottom and bring to a gentle boil.
  4. Reduce the heat to low, cover tightly and cook for 17–20 minutes without repeatedly lifting the lid. Check a few grains from the center. They should be tender with no hard core, and most of the liquid should be absorbed.
  5. If the rice is still firm and the pot looks dry, add 2 tablespoons hot water, cover and cook for another 3–5 minutes. If the rice is tender but very wet, leave it uncovered over low heat briefly. Make this adjustment before adding the clams.
  6. Fold the drained clam meat gently through the rice. Cover and keep over low heat for 2–3 minutes, until the clams are hot. Turn off the heat and let the covered pot stand for 3 minutes.
  7. Remove the bay leaf. Fluff gently with a fork, then fold in the lemon juice and parsley. Taste before adding salt. Divide into three portions and serve with lemon wedges if desired.

Notes

Timing: The 32-minute cook estimate reflects the typical stovetop stages; the rice may need a brief 3–5 minute correction. The separate 3-minute covered rest is included in the 45-minute total.
Liquid: Measure the drained clam and tomato juices, then add only enough water to reach 1 3/4 cups total. Do not pour every drop into the pot if the juices already exceed that amount.
Salt and texture: Canned clam juice varies in saltiness, so season only after tasting. Add the clam meat after the rice is tender to avoid prolonged boiling and a chewy texture.
Storage: Transfer leftovers to shallow containers and refrigerate within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep refrigerated at 40°F / 4°C or below and use within 2 days. Reheat only the portion needed to 165°F / 74°C, stirring to eliminate cold spots.
Allergens: Contains molluscan shellfish. Check every packaged ingredient label if cooking for someone with an allergy.