Red chile risotto clams

 
                          RED CHILE RISOTTO CLAMS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Main dish
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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