Ingredients
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2 pounds (1 kg) fresh (live) Limpets
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2 cups Water
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2 Garlic
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3 tablespoons Greek extra virgin Olive Oil
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1 large Red Onion
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1 cup long-grain Rice
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Salt
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Freshly ground Black Pepper
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1 Tomato
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2 tablespoons chopped fresh Oregano
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2 teaspoons Red Wine Vinegar
Directions
Steps
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1
Done
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Soak the limpets or clams in a large basin of cold water, changing the water every hour or so, for about 3 hours, to rid them of their grit and sand. |
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2
Done
|
In a large pot, combine the water and the garlic. If using limpets, blanch for 2 to 3 minutes in the garlic-flavored water and drain. Scrape the limpets out of their shells with a small spoon and set aside. If using clams, cover and steam in the garlic-flavored water over high heat until their shells open, about 5 minutes. Remove. Drain and discard any whose shells have not opened. Set aside the opened ones. |
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3
Done
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Pour the steaming liquid through a fine-mesh sieve lined with a coffee filter or a double thickness of cheesecloth and reserve it. |
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4
Done
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In a large, wide pot, heat the olive oil over medium heat. Add the onion, reduce the heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Add the rice and stir to coat. |
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5
Done
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Pour in 1½ cups of the reserved limpet/clam cooking liquid and a little salt and pepper. Add the tomato and oregano and cook, stirring, until about half the liquid is absorbed, about 5 minutes. |
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6
Done
|
Add the limpets (or clams) and the vinegar. Cook all together for a few more minutes, until the rice is done. Cover the pilaf with a clean kitchen towel and let stand for 10 to 15 minutes before serving. |
