PREPARATIONS

Chop the garlic and green pepper into small cubes (brunoise). Set aside.
Chop the parsley into small cubes (brunoise) to make parsley oil. Set aside.
Cut the green beans, zucchini (with skin), and carrot into very thin julienne strips. Set aside.
Wash the clams.
Chop the vegetables for the fumet (seafood stock).
COOKING INSTRUCTIONS

Sauté the garlic and green pepper (in brunoise) in parsley oil.
Add the rice and sauté briefly.
Add a generous amount of hot fumet and stir constantly for 14 minutes.
Drain the rice, reserving the stock on one side and the rice on the other, then cool the rice down.
Blanch the green beans, zucchini skin, and carrot, then refresh (rinse with cold water). Set aside.
Steam the clams until they open, then set aside.