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Clam Risotto

Western.Chefs's picture
  Cherrystone clams 2 Dozen
  Dry white wine 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Butter/Margarine 4 Tablespoon
  Green onions 2 , chopped
  Arborio rice 1 1⁄3 Cup (21.33 tbs) (Italian Short Grain Rice)
  Instant bouillon 1 1⁄4 Teaspoon (Chicken Flavor)
  Pepper 1⁄8 Teaspoon
  Minced parsley 2 Tablespoon, minced

1. With stiff brush, scrub clams with running cold water to remove any sand. In 5-quart Dutch oven or saucepot over high heat, heat wine and 2/4 cup water to boiling. Add clams; heat to boiling. Reduce heat to medium-low; cover and cook, stirring occasionally, just until shells open, about 6 to 8 minutes.
2. With slotted spoon, remove clams from cooking broth to large bowl; cool slightly, until easy to handle; reserve broth. Remove clams from shells; discard shells. Rinse clams in cooking broth in Dutch oven to remove any sand. Chop clams; set aside. Let broth stand a while, until sand settles to bottom of Dutch oven. Carefully pour 2 1/2 cups clear broth into measuring cup; reserve.
3. In 3-quart saucepan over medium heat, in hot butter or margarine, cook green onions and rice, stirring frequently, until rice grains are opaque, about 5 minutes.
4. Meanwhile, in 2-quart saucepan over high heat, heat instant bouillon, pepper, reserved dam broth, and 2 1/2 cups water to boiling. Reduce heat to medium-low to maintain simmer.
5. Add V2 cup simmering broth to rice; reduce heat to medium-low and cook, stirring frequently, until liquid is absorbed. Continue cooking, adding remaining broth, 1/2 cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 30 minutes. Stir in minced parsley and chopped clams. Cook over low heat until clams are heated through.

Recipe Summary

Side Dish

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