Lemon-Garlic Clams with Brown Rice Risotto

Drescription

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.