I'm posting this recipe in response to a request on the San Francisco Board:
Arroz con Chirlas
1/4 cup olive oil
3 cloves garlic (3 to 5) peeled and sliced
2 cups medium-grain white rice
5 1/2 cups fat-skimmed chicken broth
3 dozen clams in shells (1 to 1 1/2 in. wide), suitable for steaming
2/3 cup chopped parsley
Salt and pepper
PREP AND COOK TIME: About 1 hour
MAKES: 6 to 8 first-course servings, 3 or 4 main-dish servings
1. In a 5- to 6-quart pan over medium heat, stir oil, garlic, and rice until garlic begins to turn golden, about 5 minutes. Add broth; cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
2. Meanwhile, scrub clams under cool running water.
3. After rice has cooked 10 minutes, stir in 1/2 cup parsley and distribute clams evenly over the mixture. Cover and simmer until rice is tender to bite and clams have opened, 15 to 20 minutes longer; discard any clams that haven't opened. Sprinkle with remaining parsley. Add salt and pepper to taste.
NOTES: Mari Carmen Totorica cooks the clams separately to ensure that all the sand is removed; if clams are well scrubbed, however, they can be cooked with the rice. Cook and serve from an attractive wide pan or scoop into a wide bowl.