3 dozen littleneck clams (about 2 1/2 lb.)
8 1/2 C. water, divided
3 T. olive oil, divided
2 T. chopped fresh flat-leaf parsley
2 tsp. minced garlic
1 1/2 C. Arborio rice or other short-grain rice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Chopped fresh parsley (optional)

Put the clams and 1/2 C. water in a large skillet over medium-high heat; cover and cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving the cooking liquid. Cool clams. Remove the meat from the shells, and set aside.Bring 8 C. water to a simmer in a large saucepan (do not boil). Keep warm over low heat. Put 2 T. olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 C. at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 T. olive oil, and sprinkle with parsley, if desired. Serve immediately. NOTE: To substitute canned clams for the fresh, use 3 (6-oz.) cans clams, undrained, and use 7 C. water.

Yield: 4 servings
Serving size: 1 C.

Calories: 422
Fat: 11.3g
Fiber: 1.2g