Red Chile Risotto Clams
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Red Chile Risotto Clams
  Risotto    Clams    Fish    Seafood    Chiles  
Last updated 6/12/2012 1:20:02 AM. Recipe ID 51619. Report a problem with this recipe.
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      Title: Red chile risotto clams
 Categories: Fish, Main dish, Seafood
      Yield: 4 Servings
 
      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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Recipe ID 51619 (Apr 03, 2005)

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