Preparation

• Before starting, place the clams in a bowl with cold water and salt for one hour to expel the sand. It's recommended to stir them occasionally.
• Bring plenty of water to a boil in a large pot. When the water reaches a boil, add a pinch of salt and cook the brown rice for 40 minutes, stirring occasionally to prevent it from sticking to the bottom.
• Once the rice is cooked, drain it well, run it under cold water to stop the cooking process, and let it rest until completely drained.
• Finely chop the garlic cloves and parsley, and set them aside for later.
• Steam the clams and mussels for about 5 minutes until they open, and then drain them to remove excess liquid.
• Just before preparing the dish, bring half a glass of water to a boil with a splash of oil in a small saucepan.
• Heat the wok over high heat until it starts to smoke. Once it is very hot, add the clams, mussels, and the garlic and parsley mixture. Immediately add the boiling half glass of water and quickly cover the wok.
• Let them cook for 2 minutes and then turn off the heat, keeping the wok covered to retain the heat.
• Meanwhile, place a large pan on the stove with a splash of oil and toast the boiled and drained rice, stirring constantly until it is golden.
• Once the rice is well toasted, add the clams and mussels from the wok along with the cooking liquid, and let it cook for 1 more minute, stirring to blend the flavors.