Cooking with Hope: Enjoying a favorite early vegetable

Published: Thursday, August 8, 2013 at 02:54 PM.

1  8-ounce bottle clam juice

4  ounces snow peas, trimmed and cut diagonally

1  pound fresh raw shrimp, peeled and deveined

1  dozen Cherry Stone clams (Optional)

Heat broth in a saucepan over medium heat, add saffron and reduce heat to low to keep warm.

Add olive oil to a large deep skillet over medium high heat and sauté sausage until just starting to brown. Add the rice to the skillet and stir to coat with the oil.

Add the broth and clam juice and bring to a boil.

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