To realize the cream using a blender, the onion, the garlic, the tomatoes and 12,5 centimeters of fumetto. To heat the oven bringing it up to 200° C. To take an enough wide casserole, but few deep, with middle flame to heat slightly the oil, then to add rice and to cook for 3-4 minutes mixing continually. To unite the cream of tomato, the salt, the pepper, the rest of the fumetto or some water and behavior to boil. To decrease the flame, to cover and to cook for 15 minutes. The liquid has to absorb almost entirely. To add the peas. You eliminate the clams that they are not closed to the touch, to deposit the others on the rice, to cover with an aluminum sheet and to cook in oven for about 10 minutes. The clams have to open. To sprinkle above the juice of lemon, to garnish with the coriander and to serve immediately.