Rice is boiled until tender, drain and cool. To this was added the drained clams, black and green olives, free of stones and cut into thin julienne onions. The mixture is stirred well and transfer to a plate or serving bowl and pour the sauce prepared from a wrecked cream, grated horseradish, finely chopped dill or parsley, salt and a little lemon juice optional. The appetizer is served chilled.