Clam Risotto Recipes

Steps:

• In a 2 quart saucepan melt butter over medium heat.
• Saute minced shallots in butter until soft but not browned.
• Add the rice and cook until the rice becomes translucent.
• Add the wine and cook until nearly dry.
• Add one cup of hot, not boiling, clam juice.
• Stir the rice continually as it cooks.
• When the rice absorbs all the juice add another cup and continue to stir the rice.
• Continue in this manner until you add the last cup of clam juice.
• At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through.
• Next, add the clam meat and cook for one minute.
• Add the cream and season the rice to taste.
• Cook for one additional minute.
• Serve immediately.

Steps:

• Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve.
• To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes.
• Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside.
• To finish the risotto, stir in the Parmesan, butter, reserved pancetta and the chopped littleneck clams along with their juice. Cook until the clams are cooked through and the butter and cheese are melted in, an additional 2 minutes. The risotto should have some movement and not be too thick.
• In a small bowl, mix together the parsley and lemon zest. Stir half of the mixture into the risotto. Using a slotted spoon, scoop the steamed New Zealand clams over the top of the risotto and finish with the remaining parsley mixture.

Steps:

• Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
• Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
• Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
• Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

Steps:

• In a high-sided sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons of the olive oil. Add 3 cloves of the garlic and sauté for a minute or two, until soft. Add the clams and wine, cover and steam just until the clams open, 2 to 3 minutes.
• Discard any clams that fail to open. Strain and reserve the liquid. You should have about 4 cups liquid; if you don't, add water to make 4 cups. Place in a saucepan and set over low heat until hot. Put the clams in a heatproof container and place in the refrigerator until cool enough to handle. For easy eating, shuck the clams when cool. Discard the shells and reserve the meat. For a fancier presentation, leave the clams as is.
• In a large sauté pan over medium heat, heat the remaining 2 tablespoons olive oil. Sauté the remaining 3 cloves garlic and the onion until soft but not browned, 2 to 3 minutes. Add the rice and stir to coat. Add the reserved liquid, 1 cup at a time, stirring until the liquid is absorbed, 5 to 6 minutes, before the next addition. When finished, the rice should be toothsome but not crunchy. If necessary, continue to add liquid to achieve the desired consistency. When the rice is just al dente, remove the pan from the heat and fold in the clams and butter until the risotto is glossy.
• Divide the risotto among 4 warm plates. Drizzle each plate with olive oil. Grate lemon zest over the top of each plate and serve.

Steps:

• To save time, have the clams opened at the fish market. Reserve both the clams and the liquid. There should be about 1 3/4 cups of clams and about 3 cups of the liquid. Put the liquid in a kettle and add the 3 cups of water or enough to make 6 cups altogether. Bring mixture to the simmer. Cut the clams into thin slices and set aside.
• Heat the oil in another kettle and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the mushrooms and cook about one minute, stirring. Add the saffron and oregano and stir. Add the tomatoes and stir to blend. Add the hot red pepper flakes, salt and pepper.
• Bring to the boil and add the rice. Stir. Add about 1/2 cup of the simmering liquid. Cook until most of the liquid is absorbed, about 3 minutes. Continue cooking the rice, adding about 1/2 cup of the liquid at a time and cooking until most of the liquid is absorbed. Stir the mixture often from the bottom. You will need from 5 1/2 to 6 cups of liquid. Remember that the risotto should not be soupy, but it will be more liquid than regular rice. The total cooking time will be from about 20 to 25 minutes or until the rice is tender.
• Add the clams, parsley and butter to the rice and stir. Cook briefly, less than a minute, until the clams are heated through. If the clams are cooked for a prolonged period, they will toughen.

Steps:

• In a medium saucepan, bring the clam juice and water to a simmer.
• In a large pot, cook the bacon until crisp.
• Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
• Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed.
• Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all.
• The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.
• Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.

Steps:

• Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
• Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
• Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.