Risotto with Clams and Topped with Parmesan Cheese

For clams:

• 4 pounds (about 5 dozen) small clams in shells
• 8 Tablespoons butter
• 4 cloves garlic, minced
• ¼ cup parsley, minced
• 8 cups water
• 7 cups clam juice
• 1 cup white wine
• ½ cup onion, minced
• 1 ½ cups rice suitable for Risotto, such as Arborio
• 1 tomato, diced
• 1 Tablespoon chili powder or cayenne pepper, ground
• 1 medium red bell pepper, diced
• Parmesan cheese to taste

To steam the clams:

In a large stock pot, sauté the garlic in ½ of the butter, about three minutes. Add the parsley, stir, and then add four cups of the water. Add the clams; bring to a boil, then lower heat and steam covered until clams open, about five minutes. Remove from heat, discard any unopened clams. Remove clams from pot and set clams aside. Strain the liquid that remains in the pot. Add water and clam juice to equal 11 cups of broth. Set aside.

To cook the rice:

In a skillet over medium heat, sauté the onion in remaining butter, until soft add the peppers and tomatoes chili or cayenne powder, and cook another three minutes, stirring.

Have the pot of broth and the remaining water nearby. Add the rice, stir constantly for five minutes.

Once rice has begun to soften, Slowly add 1 cup of water and then 1 cup of the broth and stir constantly. Pour in another cup of water and a cup of broth, stirring constantly. Then alternate slowly pouring in a small amount of the water, and a small amount of the clam broth, stirring constantly, for about 30 minutes, letting each addition of liquid fully absorb.

Add the clams, and stir for another minute. Stir in remaining butter, top with Parmesan cheese and serve.



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