Rice With Clams And Broccoli

-Rinse the clams, open them in a pan with the parsley, chopped garlic and wine. Shell 2/3 of them and filter the juice.

- Fry the chopped onion in oil. Add the rice and stir well. Add the broccoli, then the clam juice and stir until it is completely absorbed.

- Cover with broth. Cook for 20 minutes, adding enough broth to maintain a thick soup consistency. Add the clams, taste and serve.