1 can (6 1/2 oz.) chopped clams
2 tbsp. vegetable oil
8 chicken thighs (about 2 1/2 lbs.)
1 lg.onion, chopped
1 1/2 c. uncooked reg. long-grain rice
2 cloves garlic, minced
2 cans Campbell's condensed Chicken Broth
1/2 tsp. ground turmeric
1/2 tsp. pepper
1 pkg. (10 oz.) frozen peas
1/2 lb. med. shrimp, shelled and deveined
Lemon wedges
Fresh parsley for garnish

Drain clams, reserving liquid. Add enough water to clam liquid to make 1 1/4 cups; set aside.

In 6 quart Dutch oven over medium high heat in hot oil, cook chicken 10 minutes or until browned on all sides. Remove chicken; set aside.

Reduce heat to medium. In hot drippings, cook onion, rice and garlic until rice is lightly browned, stirring often. Add reserved clam liquid, broth, turmeric, pepper and chicken. Heat to boiling. Reduce heat to low. Cover; cook 30 minutes or until chicken is no longer pink and juices run clear.

Stir in clams, peas and shrimp. Cover; cook 5 minutes or until shrimp turn pink and opaque. Serve with lemon. Garnish with parsley, if desired. Makes 8 servings.