When buying clams, make sure the shells are all tightly closed. If the shells are gaping slightly, tap the clam and it should close. If it doesn't, it's dead and must be thrown away. Clams should be stored in the bottom of your refrigerator, where they will keep for 2 days.

First start out by cooking the rice according to the manufacturer's instructions. Usually, 1 cup of rice requires 1½ cups of water and cooks for 20 minutes. I recommend preparing 2 cups of rice. If you like Spanish rice seasoning, add it now to the rice before it is cooked.

When the rice has 5 minutes left to cook, prepare the seafood.

Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine, minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells open, or about 2 to 3 minutes. Once they do, turn off the heat. Discard any clams that did not open.

By now the rice should be finished cooking. Transfer the rice into a large bowl along with the clams and all its juices. Toss everything together until it is well combined. Taste and correct with salt. I recommend about ½ teaspooon of salt. Serve immediately.

Yield: 4 servings