Red Chile Risotto Clams

* Exported from MasterCook *

RED CHILE RISOTTO CLAMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish
Seafood

Amount Measure Ingredient -- Preparation Method
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4 lb Small Clams -- About 5 Dozen
6 ea Cloves Garlic -- Lg. Sliced
6 ea Stems Parsley -- Fresh
8 c Water
1 c White Wine
7 c Clam Juice -- Or Fish Stock
1/2 c White Onion -- Finely Diced
7 tb Butter Or Regular Margarine
2 1/2 c Arborio Rice
4 ts Garlic -- Very Finely Minced
4 tb Roma Tomatoes -- Chopped
4 tb Hot New Mexico Chile Powder*
4 tb Red Bell Pepper -- Diced
4 tb Yellow Bell Pepper -- Diced
6 tb Fresh Imported Parmesan -- **
2 ts Fresh Parsley -- Finely Chopped

* Or you can use Medium Molido and cayenne mixed.
** The Parmesan cheese should be finely ground or
grated.
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Scrub the clams and discard any dead ones, (See Recipe
16). In a wide bottomed stainless steel or enamel
pan, place the sliced garlic, parsley, 4 cups of
water, wine, and the clams in a single layer. Cover
and bring to a boil, simmer over low heat until the
clams open up, no more than 4 to 5 minutes. Turn the
heat off and let sit for a further 5 to 10 minutes.
Remove the clams from the broth and extract the meat
from the shells. Open any clam shells that remain
closed with a knife over a separate bowl, in case any
are bad. Allow the broth to cool, remove the garlic
and parsley, and strain, if necessary to remove sand
or other foreign particles. Combine the broth with
enough clam juice to equal 11 cups of liquid. Saute
the onion with 3 tb of butter, over medium heat in a
large pan, until soft, about 15 minutes. Add the rice
and cook for 5 minutes, over medium heat, stirring
constantly (Cooking any longer will make the rice
tough). Add 2 cups each of water and clam juice,
alternating 1 cup of water, 1 cup of juice, stirring
continuously. This should be absorbed after about 10
minutes or so, then add, alternately in 1/2 cup
increments, 2 cups of water and 1 cup of clam juice,
stir and allow to absorb for another 5 to 10 minutes.
At this stage the rice should be about 1/2 cooked.
(If preparing this dish ahead of time, stop at this
point and lay out the rice on a long flat sheet pan to
prevent it gumming together.) Add the minced garlic,
tomatoes, and chile powder and continue stirring and
cooking over medium heat for 10 minutes. Then add a
further 4 cups of clam juice, 1/2 cup at a time. Add
the peppers and add another 3 cups of clam juice, in
1/4 cup increments and allow to absorb for 8 to 10
minutes. Add the clams and the remaining 1 cup of clam
juice in 1/4 cup increments and allow the liquid to
absorb for 2 to 3 minutes. Remove the pan from the
heat, stir in the remaining butter and cheese and
garnish with parsley sprinkled on top. Serve hot.



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