Risotto Alle Vongole (Risotto with Clams)

Risotto Alle Vongole (Risotto with Clams)
Photo by Becky Luigart-Stayner


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

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