3 dozen littleneck clams (about 2 1\/2 lb.)
\n8 1\/2 C. water, divided
\n3 T. olive oil, divided
\n2 T. chopped fresh flat-leaf parsley
\n2 tsp. minced garlic
\n1 1\/2 C. Arborio rice or other short-grain rice
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\nChopped fresh parsley (optional)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 C.<\/p>\n
Calories: 422
\nFat: 11.3g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n