Clams with Rice

Peel and finely chop garlic. Rinse clams thoroughly to remove sand. Discard any opened clams. Heat 4 tablespoons olive oil in a pan. Add garlic and cook until fragrant, but not colored. Add clams and cook about 3 minutes. Continue cooking until all clams are opened. Discard any unopened clams. Add water and fish stock and cook over low heat about 4 minutes. Transfer clams to a bowl. Pour cooking liquid through a fine sieve over clams to remove any remaining sand. Add herbs and remaining olive oil. Season with salt and pepper and serve with rice.