2 ½ cups white rice
4-5 cups chicken broth
1 medium onion chopped
6” celery stalk, chopped
½ sweet green or red pepper (chopped)
4 cloves garlic minced
½ cup cubed ham, linguica or chourico
3 Tbsp. olive oil
2 Tbsp. butter
2 packages Goya “Sazon Con Azafran”
½ cup chopped parsley or cilantro or both for garnishing plus 2 chopped
18 littleneck clams
1 lb. shrimp, shelled or not
Melt butter in olive oil in a heavy-bottomed pot that will hold the whole works. Sauté the ham, onion, celery, and pepper (I like to add a hot pepper here or some pepper flakes) gently until transparent. Add garlic last; you do not want it to burn. Now, add the rice and cook, stirring until it becomes opaque; add four cups of clam broth and one cup of water to rice and heat to boiling.
Place clams in rice as it is heating, cover and boil gently for 10 minutes. Now add shrimp to the pan, cover and cook another 5 minutes. If the rice seems too dry to steam shrimp, add more broth or water. Remove from heat, put a handful of parsley on top, and mix. Garnish with remaining greens and serve, to applause, from the pot or on a platter.