ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto Alle Vongole (Risotto with Clams)

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 cup)
In Italy, clams are as small as thumbnails and so flavorful that they hardly need any seasoning. Using the juice the clams give off as part of the cooking liquid for the rice imbues the risotto with clam flavor.

Ingredients

  • 3 dozen littleneck clams (about 2 1/2 pounds)
  • 8 1/2 cups water, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons minced garlic
  • 1 1/2 cups Arborio rice or other short-grain rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 422
  • caloriesfromfat 24 %
  • fat 11.3 g
  • satfat 1.6 g
  • monofat 7.7 g
  • polyfat 1.2 g
  • protein 15.4 g
  • carbohydrate 62.4 g
  • fiber 1.2 g
  • cholesterol 28 mg
  • iron 14.7 mg
  • sodium 194 mg
  • calcium 47 mg

How to Make It

  1. Put the clams and 1/2 cup water in a large skillet over medium-high heat; cover and cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving the cooking liquid. Cool clams. Remove the meat from the shells, and set aside.

    Photo: Lee Harrelson
  2. Bring 8 cups water to a simmer in a large saucepan (do not boil). Keep warm over low heat. Put 2 tablespoons olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 tablespoon olive oil, and sprinkle with parsley, if desired. Serve immediately.

  3. Note: To substitute canned clams for the fresh, use 3 (6-ounce) cans clams, undrained, and use 7 cups water.