CLAMS AND RICE
Chop fine one onion and a small piece of ham or pork; add a bruised clove of garlic, one cupful of tomatoes and a little saffron water; stew all together for a few minutes, then add a pint of well scrubbed small clams, still in the shell; steam a half hour in a tightly covered dish; then add one cupful of well washed rice and about one pint of water; season with salt and cook until the rice is done.
