In small sauce pan, bring 1 cup water to boil, add rice and stir Reduce heat, cover and simmer for 20 minutes In large sauce pan or stockpot, sauté the onion and garlic in butter until tender Add clams, corn, lemon juice and tomato sauce Season with fresh basil, salt and pepper to taste Stir in remaining cup of water and let soup simmer for 20 minutes. Remove from heat, stir in cream and cooked rice until well blended |