AWESOME WHITE CLAM SAUCE OVER BROWN RICE

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BOUGHT SOME LOVELY LITTLENECK CLAMS TODAY TO MAKE WHITE CLAM SAUCE. HAD TWO PROBLEMS WHEN IT WAS TIME TO COOK.
1. NO WHITE WINE….AHHHHHH!
2. WAY TOO TIRED TO START BOILING WATER FOR PASTA, COOKING PASTA, DRAINING PASTA, BLAH, BLAH BLAH!

SOLUTIONS:
1. USE CHICKEN BROTH IN PLACE OF WINE.
2. MAKE TRADER JOE’S FROZEN BROWN RICE WHICH COOKS IN 3 MINUTES.

RESULT?
FABULOUS ON BOTH COUNTS. IN FACT, I MAY NEVER USE WHITE WINE IN MY CLAM SAUCE AGAIN!

HERE IS THE RECIPE AS I MADE IT TONIGHT:

IN A POT, HEAT 2 T. EVOO AND SAUTEE 6 CHOPPED GARLIC CLOVES. ADD 1 STICK BUTTER AND LET MELT. POUR IN 1C.CHICKEN BROTH & 2 CANS OF CHOPPED CLAMS (1 WITH THE LIQUID AND 1 WITHOUT), S &P AND COOK ON LOW A FEW MINS. ADD 25 LITTLENECK CLAMS AND COVER THE POT. COOK 10 MINS TO ALLOW CLAMS TO OPEN. REMOVE COVER. ADD JUICE FROM 1 LEMON & LEMON ZEST. POUR OVER 2 BAGS OF TRADER JOE’S FROZEN BROWN RICE AND TOP WITH CHOPPED SCALLIONS!. ADD SALT AND PEPPER TO TASTE!