“Clam”oring for more Part 2

Assuming you and your guests have not depleted the sumptuous broth left over from our previous steamed clams recipe, you are in luck! Because we are cross utilizing it for today’s treat.

After Sarah and I first made the steamed clams recipe,  we were completely enamored with the flavor-packed broth that was leftover and decided that we could not just simply dispose of it. Somehow, I settled on the idea of risotto.

Risotto is an Italian dish which is essentially rice with broth cooked to a creamy consistency. It is really important to use a starchy rice, classically arborio, for the best texture.

Clam Risotto

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Ingredients:

  • Arborio rice                                 2 cups
  • Onion                                            1 medium, diced
  • Clam broth                                   3-4 cups
  • Butter                                            2 T
  • Spinach*                                       2 cups, chopped

Prior to starting, put your leftover broth through a cheese cloth or sieve to get rid of any sediment. In a large pan, melt butter over medium high heat. Add onions and cook until translucent. Add rice and a small pinch and salt and saute for 2-3 minutes. Slowly add broth one cup at a time and stir constantly. If you run out of broth, it is okay to add some water as well. Unlike conventional rice, stirring is important to help release all the starches from the rice grain to obtain that classic risotto consistency. When you have obtained your desired texture. stir in the spinach and serve.

*I’ve substituted bok choy in this dish with great results as well.

-D

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“Clam”oring for more

Back when I was a kid, I wasn’t thrilled with the idea of eating mollusks. There was just something about the idea of eating organisms who spent their life filtering gunk from the ocean that was not terribly appealing. Then there was also the slightly chewy texture that made them difficult to stomach.

But as I’ve grown older, I forced myself to retry some of the things that once turned me away. When Sarah and I were back in New Orleans, I remember spotting a bag of clams and deciding that I would try to make something from them. New Orleans also happens to be home to Pesche, James Beard winner for best new restaurant in 2014. Sarah and I had a very tasty curried mussels recipe that I drew upon for some inspiration for this next dish.

My favorite part about this dish is how simple and easy it is despite seeming much fancier. It takes very little work and tastes amazing.

Garlic Steamed Clams with Herbs 

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Ingredients:

  • Clams                    5 lb, cleaned and rinsed
  • Garlic                    2 cloves, minced
  • Onion                    medium, diced
  • Rosemary             2 sprigs
  • Thyme                   2 sprigs
  • Sage                       2 sprigs
  • White wine          1.5 cups
  • Butter                    2 T
  • Lemon                   1
  • Black pepper
  • Red pepper flakes

In a large pot, melt butter on medium high heat. Add diced onions and garlic. Cook until onions translucent. Add rosemary, thyme, sage, and clams. Add white wine and turn to high heat. Put top over pot and let steam for 5-7 minutes. Afterwards, remove from heat. All the clams should have opened. Squeeze juice of 1 lemon over pot. Crack some black pepper and sprinkle on some red pepper flakes to taste. Serve in bowl with some of leftover clam/wine broth and fresh bread for dipping.

*Save your leftover broth and stay tuned for the next recipe!*

-D