・ 2 cans of GEISHA SMOKED BABY CLAMS 3.75oz, drained
・ 1 can of GEISHA CLAM JUICE 9.8fl oz.
・ 1/4 can of whole karnel corn 11oz, drained
・ 1/2 onions, chopped
・ 1 clove of garlic, chopped
・ 2 tablespoons of cooking sake or chinese rice wine
・ 1.5 tablespoons of butter
・ 1 teaspoon of chopped parsley
・ 2 tablespoons of water
・ Salt and pepper to taste
Heat the butter in a frying pan, add the onion and garlic, fry over low heat for about 2 minutes until the onion is soft, then add the rice and corn and fry over medium heat until the rice is translucent.
Add clam juice, water, salt and pepper, bring to a boil, cover with a lid and cook over low heat for 10-15 minutes, then turn off the heat and leave to steep for 10 minutes with the lid on. Add the baby clams and parsley and stir.