Instructions: Melt butter in medium saucepan. Add celery, onion and garlic. Cook until tender. Drain clams, reserving liquid. Add water to measure 1-1/2 cups liquid total. Stir liquid, rice, salt and dill into saucepan. Bring to a rolling boil. Reduce heat to LOW, stir in clams. Cover and simmer 12-15 minutes, or until all liquid is absorbed. Remove from heat (do not stir rice). Let stand, covered, 10 minutes. Fluff with fork and serve.

Makes 4-6
servings.

NOTE: For a main course, use 2 cans of clams.

HINODE CALROSE RICE

RGA PRODUCTS, INC

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