2 cups rice
rice soaking liquid from previous soaking batch
1 bag frozen corn
1 quart chicken broth
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoons sumac
1/2 teaspoon oregano
1 1/2 teaspoons real salt
1/2 – 1 teaspoon freshly ground black pepper
3 cans of Bar Harbor chopped clams, with juice saved
5 strips of bacon, crumbled, with grease saved
1/4 cup (or more) coconut oil (or substitute with butter and/or lard if you prefer their flavor over coconut oil)
hot sauce, if desired
Soak rice in a jar for at least 24 hours with previous soaking liquid plus enough fresh water to fill the jar.
Drain rice (remembering to save some of the soaking liquid for your next batch!) and place in crockpot (or a heavy pan if you’ll be cooking this on the stove).
Add corn, broth, spices, and juice from clams.
Cook on high for 2-3 hours, even 4 if you need to leave it to its own timer devices (if using crockpot), less time and less heat if using stovetop.
Set drained clams aside in fridge until ready to use.
When rice is cooked, add clams, crumbled bacon, bacon grease, and coconut oil.
Taste test for seasoning, and serve. Add hot sauce to individual portions as desired.
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