Clam risotto

We just had the nicest meal tonight. So nice that I've decided to share it with you all. It was really more of a weekend dish but I got it into my head I was going to make 'Clam risotto', and so I did.

You see, we had brought back a suitcase full of clams from our trip in America (honestly, we had brought an extra suitcase specially!) I know it must seem weird but honestly American clams are the nicest we've tasted - big and sweet. Anyway, ever since Eric introduced me to 'Linguine and clam sauce' we have been hauling back cans of clams from America to feed our habit.


Our clams of choice at the moment are Snow's chopped clams. Unlike some of the others we have tried they are relatively shell free and the juice is delicious We get them in Walmart (no, we are not proud) for a really good price.

Anyway, the clams worked their magic tonight and gave the risotto a touch of something special. We also had a glass each of an Italian rose wine we had been saving with a side salad made from our homegrown lettuce. Not bad for a Monday night!

Recipe below adapted from Giorgio Locatelli's book Made in Italy, which has to be one of my favourite recipe books, full of lovely stories of growing up in Italy:

Risotto alle vongole
Clam risotto

2 cans of clams, drain the clams and reserve the juice
2 tablespoons butter
1 good swig of olive oil
4 cloves of garlic
1/2 medium onion, chopped fine
1 large tomato, chopped fine
1 teaspoon chilli flakes
1 cup of arborio rice
rind of parmesan, a good use of the stubby end of the cheese
1 handful of fresh basil and parsley, chopped
Some freshly grated parmesan

1. Heat the butter and the olive oil. Then gently fry and the onion and garlic. Be sure not to brown.
2. Then add the chopped tomato and chilli flakes and fry for 2-3 minutes.
3. Add the rice now until it is fully coated. Giorgio calls this 'toasting' the rice. Throw in the rind of the parmesan.
4. Slowly add the clam juice and stir constantly until the risotto reaches the al dente stage. Add water if necessary.
5. Add the clams and heat through.
6. Throw in the chopped fresh herbs.
7. Serve with freshly grated parmesan.