Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by Cooking Light March 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

422 calories; calories from fat 24%; fat 11.3g; saturated fat 1.6g; mono fat 7.7g; poly fat 1.2g; protein 15.4g; carbohydrates 62.4g; fiber 1.2g; cholesterol 28mg; iron 14.7mg; sodium 194mg; calcium 47mg.
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