Risotto Alle Vongole (Risotto with Clams)

Ingredients

• ¼ teaspoon freshly ground black pepper
• 3 dozen littleneck clams (about 2 1/2 pounds)
• 8 ½ cups water, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 ½ cups Arborio rice or other short-grain rice
• ¼ teaspoon salt
• 2 teaspoons minced garlic
• + 2 more ingredients
• • Chopped fresh parsley (optional)
  • 3 tablespoons olive oil, divided

Put the clams and 1/2 cup water in a large skillet over medium-high heat; cover and cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving the cooking liquid. Cool clams. Remove the meat from the shells, and set aside.Bring 8 cups water to a simmer in a large saucep...

View full recipe at My Recipes