Best 2 Risotto Of Clams Recipes

Indulge in the symphony of flavors that is risotto of clams, a culinary masterpiece that combines savory seafood with the creamy embrace of arborio rice. Originating from the coastal regions of Italy, this delectable dish showcases the bounty of the sea, where tender clams release their briny essence into a rich broth, harmonizing with the plump and absorbent rice grains. As the risotto gently simmers, it transforms into a velvety canvas, inviting a medley of aromatic ingredients to dance upon its surface. White wine lends a touch of acidity, garlic and shallots impart a savory depth, while fresh herbs like parsley and thyme add a burst of vibrancy. This comprehensive guide presents a collection of risotto of clams recipes, each offering unique variations on this classic dish. Whether you prefer the simplicity of a traditional Venetian-style risotto or are enticed by the addition of succulent shrimp or earthy mushrooms, you're sure to find a recipe that tantalizes your taste buds. So, prepare to embark on a culinary journey to the shores of Italy, where the flavors of the sea and the land converge in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

CLAM RISOTTO

Clam Risotto image

Make and share this Clam Risotto recipe from Food.com.

Provided by JoJoStar

Categories Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups arborio rice
2 large shallots
4 cups clam juice
1/2 tablespoon butter
1/2 cup dry white wine
2 ounces heavy cream
salt and pepper
1 (6 ounce) can ocean clams

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.

Nutrition Facts : Calories 511.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 38.5, Sodium 917.5, Carbohydrate 89.8, Fiber 3.1, Sugar 8.3, Protein 12.3

RISOTTO OF CLAMS

Risotto of Clams image

Provided by Pierre Franey

Categories dinner, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

24 cherrystone clams, about 6 pounds
3 cups water, approximately
1/4 cup olive oil
1/2 cup finely chopped onion
1 tablespoon finely minced garlic
1/4 pound mushrooms, thinly sliced, about 2 cups
1 teaspoon thread saffron loosely packed
1/2 teaspoon dried crumbled oregano
1 cup crushed tomatoes
1/4 teaspoon dried hot red pepper flakes
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 cups raw rice
1/2 cup finely chopped parsley
4 tablespoons butter

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.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 7 grams, Sodium 2813 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Use fresh, high-quality clams. This will make a big difference in the flavor of your risotto.
Clean the clams thoroughly before cooking. This will remove any grit or sand.
Use a good quality white wine. A dry white wine is best, such as Sauvignon Blanc or Pinot Grigio.
Cook the risotto over medium heat. This will help the rice to cook evenly and prevent it from sticking to the pan.
Stir the risotto frequently. This will help to prevent the rice from sticking together and will also help to release the starch from the rice, which will make the risotto creamy.
Add the clam cooking liquid gradually. This will help the rice to absorb the flavorful liquid and will prevent the risotto from becoming too soupy.
Season the risotto to taste. You may need to add more salt, pepper, or other seasonings to taste.

Conclusion:

Risotto of clams is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a risotto that is sure to impress your family and friends.