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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Earthy, creamy and delicious Ingredients:
3 dozen little neck or mahogany clams |
2 tablespoons of onion - minced |
1/2 cup of olive oil |
2 garlic cloves - minced |
2 tablespoons parsley - chopped |
1/3 cup of dry white wine |
2 cups of uncooked aborio rice |
salt and pepper to taste |
shavings of romano cheese on top. |
Directions:
1. Steam open the clams/remove from shells & chop/strain the clam juice and set side/bring 5 cups of water to a steady simmer/heat the oil in a large covered sauce pan/add garlic, and onion and saute until just beginning to brown/add the rice and parsley and stir until the rice is well coated/add wine and stir until it evaporates/add clam juice and stir until it evaporates/next add a cup of water at a time until the rice is done/add salt and pepper to taste/stir clams into rice
2. Using a Potato peeler shave a few strips of Romano on top of each dish and serve.
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