Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil 1/4 c Water; boiling
3 lb Broiler/fryer 1 c Long-grain rice; uncooked
1/2 c Cooked ham; diced 1 ts Oregano
1 lg Onion; chopped 1/4 ts Ground black pepper
10 Milliliters garlic; minced 1 lb Shrimp; shelled deveined
28 oz Can peeled whole tomatoes 10 oz Package frozen peas; thawed
-- crushed 4 oz Jar pimiento
2 ts Salt 12 Little neck clams in shell -
Saffron threads; crused 1/4 c Water

In electric wok add oil. Set heat control dial to 325~. When light
goes out, add chicken and brown lightly. Add ham, onion and garlic,
stirring frequently until onion is tender. Add tomatoes with liquid
and salt. Turn heat control dial to 250F; cover and cook 15 minutes.
Mix the saffron with boiling water and stir into chicken with rice,
oregano and pepper. Cover and cook 25 minutes, stirring occasionally.
Add shrimp, peas and pimiento. Cover and cook 10 minutes longer or
until shrimp is done.

Meanwhile, steam clams in a sauce pan with water until shells open
(5-8 minutes). Discard any clams that do not open. Garnish chicken
mixture with clams and serve immediately. (wrv)

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