Sopa de Ameijoas

(CLAM SOUP) Portugal. If any clams are open, tap on the shell several time. If it does not close, then toss it away. Leave clams overnight in salted water and then wash thoroughly in several waters to be sure they are completely free of sand and grit. Dice bacon and onion and saute with oil and butter in a deep pot or Dutch oven. Add clams and a parsley sprig. Cover and allow to simmer slowly for about 20 minutes, stirring from time to time so onions do not burn. Add water. When this comes to a boil, add rice. Add frozen peas to the soup when rice is soft. Allow to come to a boil again and then turn down heat. allowing soup to simmer slowly until rice has softened almost to a paste. remove all empty shells which have loosened from the clams. makes 8 servings.