Prawn
Lemon Garlic Clams with Brown Rice Risotto
Littleneck clams are steamed in a white wine and garlic sauce and served over no-stir brown rice risotto that’s baked in the oven and made creamy by adding Parmesan cheese and a little butter. The clams are garlicky and briny, with a pop of heat from red pepper and a bit of acidity from lemon, a perfect contrast to the creamy risotto. This fuss-free dish is perfect for holiday gatherings like Feast of the Seven Fishes but easy enough for a weeknight dinner.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 4 cups low-sodium chicken broth or homemade chicken stock
- 1½ cups short-grain brown rice
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh parsley, plus more for garnish
- 1½ tablespoons unsalted butter
- ¼ teaspoon kosher salt
- freshly ground black pepper, to taste
- ¼ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons lemon zest, plus more for garnish
- ¼ teaspoon crushed red pepper, plus more for garnish
- ⅛ teaspoon fish sauce
- ½ cup dry white wine
- 3½ pounds littleneck clams, scrubbed
Directions
- To prepare risotto: Preheat oven to 350°F. Add 4 cups broth (or stock) to a large Dutch oven; bring to a simmer over medium heat. Stir in 1½ cups rice. Cover and bake until most of the liquid is absorbed and the rice is al dente, about 45 minutes.
- Meanwhile, prepare clams: Heat ¼ cup oil in a large pot over medium heat. Add sliced garlic; cook, stirring frequently, until just beginning to turn golden at the edges, about 2 minutes. Add 2 teaspoons lemon zest, ¼ teaspoon crushed red pepper and ⅛ teaspoon fish sauce; cook, stirring, until the garlic is fully golden, about 1 minute.
- Stir in ½ cup wine; simmer until reduced by half, about 2 minutes. Add clams. Cover and steam over medium heat until the clams have opened, 9 to 10 minutes. Discard any clams that have not opened; transfer the remaining clams to a large bowl, leaving the liquid and sauce in the pan.
- Remove the risotto from the oven; add about ½ cup of the clam liquid. Stir in ½ cup Parmesan, ¼ cup parsley, 1½ tablespoons butter, ¼ teaspoon salt and pepper to taste.
- Spoon the risotto onto a large serving plate; top with the clams. Ladle another scoop of clam broth on top, about ¼ cup. Garnish with additional parsley, lemon zest and/or crushed red pepper, if desired.
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