Soak clams overnight in salted water, then wash thoroughly to remove sand.

Dice bacon and onion.

Sauté bacon and onion in a deep pot with olive oil and butter until softened.

Add clams and a sprig of parsley.

Cover and simmer slowly for about 20 minutes, stirring occasionally.

Add water and bring to a boil.

Add rice and simmer until almost cooked.

Add frozen peas when rice is soft.

Bring to a boil again, then reduce heat and simmer slowly until rice has softened almost to a paste.

Remove empty shells.