51 oz. Of Fresh or Can of Chopped Sea Clams
46 oz. Of Fresh or Can of Sea Clam Juice
1 Tbsp. Olive Oil
1 Bunch Spring Onions
3.5 ounce Boil-in-Bag Rice
1 tsp. Coarse Black Pepper
1 Pinch Cayenne Pepper
1/2 Tbsp. Sherry
1/2 tsp. Rice Wine Vinegar
1 tsp. Garlic Powder
Serves 4 bowls.

Cooking Instructions

Combine and heat Sea Clams &
their juice. Add an additional
can of sea clam juice, olive oil,
garlic powder, vinegar, and peppers.
Allow to cook at least one hour,
do not boil. 20 Minutes prior to serving,
add sherry, the chopped spring onions
and the brown rice to hot ingredients.

Serves 16 one-ounce cups.