Red Chile Risotto Clams

This vibrant Red Chile Risotto Clams dish offers a luxurious twist on traditional Italian seafood rice. The creamy Arborio rice absorbs a rich broth made from clam juice and white wine, creating a velvety base that balances perfectly with the heat of New Mexico chile powder. Fresh clams, garlic, and diced bell peppers add layers of savory depth and bright texture. It is an elegant yet comforting main course, ideal for special weeknight dinners or intimate gatherings. The combination of briny seafood and mild spice makes for a memorable dining experience that feels both home-style and restaurant-quality.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1352.4

Description

This vibrant Red Chile Risotto Clams dish offers a luxurious twist on traditional Italian seafood rice. The creamy Arborio rice absorbs a rich broth made from clam juice and white wine, creating a velvety base that balances perfectly with the heat of New Mexico chile powder. Fresh clams, garlic, and diced bell peppers add layers of savory depth and bright texture. It is an elegant yet comforting main course, ideal for special weeknight dinners or intimate gatherings. The combination of briny seafood and mild spice makes for a memorable dining experience that feels both home-style and restaurant-quality.

Directions

1
Scrub the clams thoroughly under cold water and discard any that are open or dead.
2
In a wide-bottomed stainless steel or enamel pan, combine the sliced garlic, parsley stems, 4 cups of water, white wine, and the clams in a single layer.
3
Cover the pan and bring to a boil, then reduce heat to low and simmer until the clams open, about 4 to 5 minutes.
4
Turn off the heat and let the clams sit for 5 to 10 minutes.
5
Remove the clams from the broth and extract the meat from the shells, discarding any shells that remain closed.
6
Strain the broth through a fine-mesh sieve to remove garlic, parsley, sand, or other particles, then combine with enough clam juice to equal 11 cups of liquid.
7
In a large pan, sauté the onion with 3 tablespoons of butter over medium heat until soft, about 15 minutes.
8
Add the Arborio rice and cook for 5 minutes, stirring constantly to toast the rice without browning it.
9
Add 2 cups of water and 2 cups of clam juice alternately, 1 cup at a time, stirring continuously until each addition is absorbed.
10
Continue adding the remaining liquid in 1/2 cup increments, alternating between water and clam juice, stirring and allowing absorption for 5 to 10 minutes until the rice is half cooked.
11
Stir in the minced garlic, chopped tomatoes, and chile powder, and cook over medium heat for 10 minutes while stirring.
12
Add 4 cups of clam juice, 1/2 cup at a time, stirring after each addition until absorbed.
13
Add the red and yellow bell peppers, then add another 3 cups of clam juice in 1/4 cup increments, stirring and allowing absorption for 8 to 10 minutes.
14
Stir in the cooked clam meat and the remaining 1 cup of clam juice in 1/4 cup increments, allowing the liquid to absorb for 2 to 3 minutes.
15
Remove the pan from heat and stir in the remaining 4 tablespoons of butter and grated Parmesan cheese until creamy.
16
Garnish with finely chopped fresh parsley and serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1352.4kcal

% Daily Value *
Total Fat 36.0g56%
Saturated Fat 9.8g50%
Cholesterol 233.7mg78%
Sodium 6995.8mg292%
Total Carbohydrate 123.4g42%
Dietary Fiber 5.3g22%
Sugars 9.4g
Protein 122.0g244%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/red-chile-risotto-clams/