Name: Risotto with Clams (Risotto alle Vongole)
Total time: 40 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: Pinch crushed red pepper flakes; 6 to 8 sprigs flat-leaf Italian parsley; 3 tablespoons extra virgin olive oil; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 3 dozen littleneck, Manila, or mahogany clams; 1 small clove garlic; Freshly ground black pepper; Salt

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
40 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Clams in Italy are as small as a large pea and so flavorful they hardly need any seasoning. Here I add a little hot red pepper to compensate for the mild flavor of American clams. Use the juice the clams release when you steam them open as part of the liquid to cook the rice; it imbues the risotto with clam flavor.

Ingredients

3 dozen littleneck, Manila, or mahogany clams
1 small clove garlic

Method

Rinse the clams in several changes of cold water until you do not see any sand at the bottom of the bowl. Put the clams in a deep skillet or sauté pan with about ½ cup water. Cover and place over high heat. Cook until all the clams are open, 3 to 5 minutes. Don’t be concerned if so