Risotto Alle Vongole (Risotto with Clams)

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)

Preparation

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.
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.