Giuliano Hazan

Risotto with Clams

Risotto alle Vongole

Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Clams in Italy are as small as a large pea and so flavorful they hardly need any seasoning. Here I add a little hot red pepper to compensate for the mild flavor of American clams. Use the juice the clams release when you steam them open as part of the liquid to cook the rice; it imbues the risotto with clam flavor.

Ingredients

  • 3 dozen littleneck, Manila, or mahogany clams
  • 1 small clove garlic

Method

  1. Rinse the clams in several changes of cold water until you do not see any sand at the bottom of the bowl. Put the clams in a deep skillet or sauté pan with about ½ cup water. Cover and place over high heat. Cook until all the clams are open, 3 to 5 minutes. Don’t be concerned if so