Recipe by Helena and Vikki Moursellas
Photo courtesy of Bonnie Coume

It was on a holiday to the island of Skopelos that we first ate clams with rice. It was a warm summer’s afternoon, we were sitting with friends.

The rice was lemony, spiked with fresh dill, the clams were the freshest ones we had ever eaten, and we remember thinking we just had to share this recipe in our next book. The best part is when the rice sticks to the clams, and you get to suck all the delicious juices from the shells. Mussels are a great substitute here if you prefer them to clams.

Serves 4

Instructions:

1. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7–8 minutes, until the onion has softened. Stir in the garlic, rice and half the lemon zest and cook for about 2 minutes, until the rice is coated. Pour in the wine and cook for about 5 minutes, until reduced by half.
2. Add the clams and stock, cover with a lid and cook for about 30 minutes, until the rice is tender and the clams have opened. Discard any unopened clams.
3. Pour in the lemon juice and carefully stir it through. Scatter with the dill and remaining lemon zest, finish with a drizzle of olive oil and serve immediately.

A note on prep:
This dish is best enjoyed the day it’s made. It’s worth making a pit stop at your local fish market to purchase the clams.