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3 measures yellow rice
2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1 cup frozen peas
2 tablespoons stuffed green olives, sliced
2 1/3 cups chicken stock (1/3 for the last step)
½ lb little neck clams (in the shell)
½ lb mussels
½ lb medium shrimp, shelled and deveined

1. Measure rice with the included rice measure.
   
2. Add oil to rice cooker, turn to On, and gently sauté onions and garlic.
   
3. Add 2 cups stock, rice, peas and olives to the rice cooker.
   
4. Close lid and press cook.
   
5. When rice cooker goes into Keep Warm mode, add the seafood and 1/3 cup of water or stock. Stir well.
6. Press On.
   
7. When rice cooker goes into Keep Warm mode, it is ready to serve.
   
8. If the seafood you've chosen does not cook to your desired doneness, gently stir, and press On again.