1. Wash the clams, dice the tomatoes and chop the celery.

2. Cook the clams in boiling water until the shells crack. Don't pour out the water for boiling clams, save it for boiling.

3. take out the clam shell.

4. Add clam soup to the rice and cool it properly. Cold water is less than usual for cooking, because tomatoes will come out more or less. Add salt, monosodium glutamate, pepper and tomatoes and mix well. Cover them and bring them to a boil. Turn down the flashlight and cook rice.

5. Add olive oil.

6. Clam shells and celery can be mixed evenly.