1 cup Butter or Margarine
10 fresh Green Onions, chopped (including greens)
1 tsp. Garlic, minced
1 1/2 to 2 lbs. Fresh Mushrooms, sliced
1 1/2 lbs. canned Clams, chopped or whole
Salt and White Pepper to Taste
3 Tbs. Fresh Lemon Juice
1/4 to 3/4 cup White Wine
(Non-Alcoholic substitute: Same volume of half water and apple juice.)
4 cups Cooked Instant Rice
Freshly Grated Parmesan Cheese (for optional garnish)
Instructions:
In a large skillet or pot over medium heat, melt the butter or
margarine and sauté the
green onions and minced garlic until fragrant. Add the sliced mushrooms
and continue to
sauté until the mushrooms have lost about half their original volume.
Add clams and the clam juice to the mixture and continue to cook. Add
salt and white
pepper to taste. Add lemon juice and adjust seasonings again, if
necessary.
Bring the mixture to a boil, stirring occasionally. Add the white wine
and return to the
boil, then reduce heat to a simmer.
Prepare the white rice in a separate pan as directed on the package.
To serve, pour several tablespoons of the clam stew over rice and top
with freshly grated
Parmesan cheese.
