Rice soup with clams

Preparation

1. We wash the clams and place them in the varoma container. We booked.

2. In the glass we add the onion, the leek and the carrots, cut into similar pieces. We chop during 5 seconds, at speed 4. We lower the remains that are on the walls and on the lid of the glass, towards the blades and we chop up others 5 seconds, at speed 4. If we do not want to find any piece, we will chop it a few more seconds until we leave it to our liking.

3. We add the oil and program 8 minutes, varoma temperature and speed 1.

4. After this time, we place the varoma container with the clams in their position and return to program other 5 minutes, varoma temperature and speed 1.

5. After this time, add the rice, saffron and stock (or water with 1 1/2 tablets of fish broth). We return the varoma container to its position and program 15 minutes, varoma temperature, left turn and spoon speed.

6. When this time is over, remove the varoma container and add the clams to the glass. We close the glass and let it rest for 5 minutes.

   We test to rectify the salt point, if necessary.

7. We pour into a tureen and serve.