①Place water and the dried kelp(A) in a pot and let it soak for 20-30 minutes.

②Cut the malabar into around 2 cm wide strips, after trimming off the ends.

③Fill a bowl with water(excluding ingredients) and place the quahog clam in it. Rub the shells together to clean them. Remove from the bowl, rinse under running water, and drain.

④In a frying pan, combine the cleaned quahog clam(③) and white wine. Cover and cook over medium heat until the clams open. Once cooled, remove the meat from the shells.

⑤Heat the pot(①) over medium heat and then slowly heat it over low heat for about 10 minutes, being careful not to let it boil. Once it’s about to boil, remove the dried kelp, add the malabar(②) and quahog clam(④), soy sauce, then bring it to a light boil.

⑥Add the rinsed rice and 400 ml of broth(④)(reserve a small amount for finishing and keep it in the refrigerator) to a rice cooker or earthenware pot. Cook the rice.

⑦Once the rice is cooked, form it into rice balls, and lightly brush the surface with the mixed(B).

⑧Heat olive oil in a frying pan over medium heat, then add the rice balls(⑦) and cook until both sides are browned. Once browned, remove them from the pan.

⑨Place the rice balls in a bowl,  then pour the chilled broth(⑥) over it to complete.