Risotto Alle Vongole (Risotto with Clams)
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
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.