Thai Spiced Clam Risotto

Name: Thai Spiced Clam Risotto
Cuisine: British
Ingredients: 1 kg/2 lb 4 oz clams; 300 ml/½ pt fish stock; 1 clove crushed garlic; 2 finely chopped shallots; 40 ml/1½ fl oz olive oil; 1 tbsp Thai spice mix; 175 g/6 oz arborio rice; 100 ml/3½ fl oz dry white wine; 55 g/2 oz unsalted butter; 40 g/1½ oz freshly grated Parmesan; 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives); 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives); 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives); 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives); 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives); 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives); 2 tbsp mixed chopped herbs (chervil, dill, parsley, tarragon, basil, and chives)

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This recipe is a bit of a mix of cultures but it does work. Both the clams and the risotto base can be made up to 24 hours in advance then brought together as and when needed.

Ingredients

1 kg/2 lb 4 oz clams
300

Europe
Asia
Thailand
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Clean the clams thoroughly. Heat the fish stock along with the garlic and half of the shallots and bring to the boil. Once boiling, add the clams, cover and cook over a high heat until they open; this will take 4-5 minutes. When cooked tip the clams out into a colander and allow to drain until cold, then remove the meat from the shells. Strain the liquor through a very fine strainer or muslin.<