2 (6 1/2 oz.) cans chopped clams
1 sm. onion
1 c. long grain rice
2 1/2 c. liquid
2 cloves garlic (optional)
Salt and pepper to taste

Reserve clam juice and add enough water to equal 2 1/2 cups liquid.

Chop onions and garlic and saute in a small amount of olive oil until onions are clear.

In a separate pot, pour the liquid and bring to a boil. Stir in rice and then add the clams, onions, garlic, salt and pepper. Cover the pan and simmer for 20 minutes. Remove from heat. Let stand until all water is absorbed, approximately 5 minutes. Serves 4.