I had quite a few clams left over from the previous recipe, so I had a look around and came up with this recipe. It has very few ingredients, and allows the flavour of the clams to shine through. Click here for the basic risotto method. Serves 6
risotto with clams ingredients
600 grams risotto rice
2 kilograms clams — scrubbed
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons chopped parsley
Put the clams into a saucepan and cover with water
Bring to the boil and simmer until the clams open.
Remove the clams and reserve the water.
Remove the meat from the clams, reserving a few for decoration.
Add the butter and oil to a frying pan and fry the clam meat and parsley for a couple of minutes.
Add the rice and stir fry until the rice starts to turn transparent
Add a little of the cooking liquid and wait for it to be absorbed, stirring all the time.
Keep adding the cooking liquid, little by little, until the rice is cooked.
This is a real Italian classic. There are a lot of different recipes for vermicelli con le vongole, some using tomatoes and/or chilli, but this one uses neither. The juice from the clams provides the sauce. Serves 4
vermicelli with clams ingredients
1 kilogram clams — Scrubbed
2 cloves garlic — thinly sliced
350 grams vermicelli
1 tablespoon chopped parsley
Salt and pepper
Discard any clams with broken shells or which are open
Heat some oil in a saucepan and add the garlic and clams
Cook until the clams open, about 5 minutes
Remove from the heat and lift out the clam. Discard any that remained closed
Remove the clams from the shell, saving a few for decoration
Strain the liquid from the saucepan into a frying pan and add the meat from the clams.
Cook the vermicelli until al dente, drain and add to the frying pan.