72. Risotto colle Telline

• 1 ⅓ kilograms (about 3 pounds) of clams, still in their shells
• 500 grams (about

To remove the sand inside the clams, wash them first. Then arrange the clams on top of a serving dish, which you have turned upside down, and soak them in a basin filled with salted water, or preferably in sea water. After at least two hours, remove the clams from the water, and put them on the fire with enough water to cook the rice. When the clams pop open, remove the shells and save the wate