Wednesday, July 24 2024

Exquisite recipe and ideal for a lunch on the terrace with friends.

We are talking about clam risotto, a truly exceptional fusion of flavors that combines the flavors of land and sea.

A not too elaborate preparation that will leave all diners satisfied.






  • 1 lb. of fresh clams, cleaned
  • 10 tbsp of extra virgin olive oil
  • 3 garlic cloves, chopped
  • red pepper to taste
  • 1 lb. rice, not parboiled
  • 2 tbsp of unsalted butter
  • 3 shallots, finely chopped
  • 1/2 cup of white wine
  • 2 tbsp of chopped parsley
  • salt to taste



  • In a pan over medium heat, place the olive oil, garlic and red pepper;
  • Before the garlic brown, add the clams and cook covered until the clames have all opened;
  • When the clams are open they are cooked, if there are some closed, do not use them;
  • Start to clean the clams;
  • Place the clams in a bowl with the water they formed during the cooking;
  • Set a side;
  • Save the shells;
  • In a four quart sauce pan, over medium to high heat, place the clam shells and about 2 quarts water with salt to taste;
  • Bring to a boil;
  • In a large pan, over medium heat, place olive oil, shallots, butter and salt. Cook until the shallots are golden;
  • Add the rice and cook a few minutes, stirring;
  • Add the white wine and cook until it is evaporated;
  • Start cooking the rice by adding 1 or 2 ladles of the boiling clam water at a time, stirring occasionally;
  • When the rice is cooked, add the clams with all of their water and the chopped parsley, stir and let stand about 5 minutes before serving;
  • Serve the risotto with fresh clams and Buon Appetito!
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