The clams risotto is a very tasty seafood main course that envelops you and mentally immerses you directly into the sea thanks to the strong flavor of the clams, which are smaller than the larger clams but much more flavorful since they live in open seas like the Tyrrhenian and Adriatic. They are grayish in color with a smooth shell. Low in fat and high in protein.
Enriched by an excellent Vialone Nano rice from La Dispensa della Casalinga, with a medium-sized, long and sturdy grain that absorbs seasonings very well and retains cooking, making it one of the most prized rice varieties in Italy. This particular rice comes from the Po Valley and is irrigated exclusively with spring water. The whole dish is seasoned with an excellent extra virgin olive oil produced with Apulian olives, cold extracted by La Dispensa della Casalinga.
Clams risotto is great both in summer and winter, served as a main dish but also as an appetizer, it always stands out.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing clams risotto
- 10 oz Vialone Nano rice
- 2.2 lbs clams
- 3 1/4 cups fish broth
- 1/2 glass white wine
- 5 tbsp extra virgin olive oil
- to taste parsley
- 1 tsp salt
- 4 cloves garlic
Tools
- 2 Pots
- 1 Pan
- 1 Chopper
- Absorbent paper
- 1 Wooden spoon
Steps for preparing clams risotto
To prepare the delicious clams risotto, start by washing the parsley, then dry it with some absorbent paper and roughly chop it with a chopper and set aside.
Meanwhile, place the clams in a container with plenty of fresh water and a teaspoon of salt and let sit for 30 minutes to allow them to open and clean from any sand. After the time has passed, rinse them two or three times and place them in a pot with a lid and place on the stovetop over high heat for a few minutes until they have opened. Then, strain the liquid released by the clams and set it aside.
Meanwhile, take a non-stick pan, add the extra virgin olive oil, slightly heat and add the garlic, let it sauté for 2/3 minutes over low heat. Make sure the garlic does not burn, as it will release a bitter taste.
Once it’s browned, remove it and pour in the rice, let it toast for one or two minutes, stirring with a wooden spoon.
Then, add the white wine, and once it has evaporated, gradually add, precisely each time the rice dries, first the liquid released by the clams that we set aside and then the fish broth. Stir occasionally, cook over low heat and with a lid until cooked. When cooked, incorporate the clams and chopped parsley, mix everything and finally serve… enjoy!
Storage and notes
Clams risotto can be stored in the fridge for two days. Before serving, I recommend reheating it in a pan with the addition of fish broth or, if unavailable, water.
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FAQ (Questions and Answers)
Can I make it with larger clams too?
Yes, the quantities are the same.
