Ingredients

• 10 saffron threads
• 400 g clams, fresh or frozen
• 3 tablespoons butter
• 1 celery stalk, sliced
• 1 medium onion, sliced thin
• 2 cloves garlic, sliced
• 1/2 chilli pepper, seeds removed, finely diced
• 4 tablespoons brown rice
• 175 ml white wine
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1 litre fish broth or 1 litre hot water mixed with 4 tablespoons fish sauce, or 1 litre hot water
• salt and freshly ground black pepper
• lemon juice, about 4 tablespoons or to taste
• 3 tablespoons coarsely chopped parsley

Preparation

1. Soak the saffron in 2 tablespoons cold water and set aside. Thaw frozen clams, rinse under cool running water, remove the beards (threads protruding from the center of the clams), scrub the shells clean with a brush and rinse again.
2. In a skillet, heat the butter, when it starts to sizzle add the celery, onion, garlic, and chilli pepper. Braise over low heat covered for about 10 minutes without browning, stirring occasionally.
3. Add the rice, stir and cook for 1 minute. Pour in the wine, saffron with its soaking water, add thyme and reduce (evaporate the liquid).
4. Pour in the broth or water with fish sauce and cook uncovered over high heat until the broth reduces, about 25 - 30 minutes or until the rice is tender (about 1.5 cups of liquid should remain at the end).
5. Add the clams, cover and cook over higher heat for a maximum of 3 minutes, shaking the pan occasionally. Fresh clams must open during this time, frozen ones will open. Discard any closed shells.
6. Season with freshly ground black pepper and salt if needed. Drizzle with lemon juice and sprinkle with parsley. Serve with crispy whole grain bread spread with butter (to help extract the flavor from the soup).