Cooking instructions:
Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.
Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.
Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.
Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.
Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.
