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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. FRESH CLAMS, CLEANED (AS DIRECTED FOR THE SPAGHETTI ALLE VONGOLE)
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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL OR AS NEEDED +
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL OR AS NEEDED |
3 GARLIC CLOVES FINELY CHOPPED
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RED PEPPER TO TASTE
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1 LB. RICE, NOT PARBOILED
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2 TBLSPOONS UNSALTED BUTTER
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3 SHALLOTS, FINELY CHOPPED
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1/2 CUP WHITE WINE
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2 TBLSPOONS CHOPPED PARSLEY
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SALT TO TASTE
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RECIPE
IN A PAN OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER
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BEFORE THE GARLIC BROWN, ADD THE CLAMS AND COOK COVERED UNTIL THE CLAMES HAVE ALL OPENED
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WHEN THE CLAMES ARE OPEN THEY ARE COOKED, IF THERE ARE SOME CLOSED, DO NOT USE THEM. START TO CLEAN THE CLAMS
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PLACE THE CLAMS IN A BOWL WITH THE WATER THEY FORMED DURING THE COOKING. SET A SIDE
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SAVE THE SHELLS
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IN A FOUR QUART SAUCE PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE CLAM SHELLS AND ABOUT 2 QUARTS WATER WITH SALT TO TASTE. BRING TO A BOIL
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IN A LARGE PAN, OVER MEDIUM HEAT, PLACE OLIVE OIL, SHALLOTS, BUTTER AND SALT. COOK UNTIL THE SHALLOTS ARE GOLDEN
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ADD THE RICE AND COOK A FEW MINUTES, STIRRING
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ADD THE WHITE WINE AND COOK UNTILL IT IS EVAPORATED
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START COOKING THE RICE BY ADDING ONE TO TWO LADLES OF THE BOILING CLAM WATER AT A TIME, STIRRING OCCASIONALLY
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WHEN THE RICE IS COOKED, ADD THE CLAMS WITH ALL OF THEIR WATER AND THE CHOPPED PARSLEY, STIR AND LET STAND ABOUT 5 MINUTES BEFORE SERVING
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SERVE THE RISOTTO WITH FRESH CLAMS, ENJOY!!
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