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clam juice water bacon olive oil onion garlic Arborio rice white wine salt fresh chives ground black pepper clam
Viewed: 18 - Published at: 2 years agoIngredients
- 3 cups bottled clam juice
- 3 cups water, more if needed
- 14 lb bacon, slices cut crosswise into thin strips
- 4 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 14 teaspoon salt, more if needed
- 3 tablespoons chopped fresh chives or 3 tablespoons scallion tops
- 14 teaspoon fresh ground black pepper
- 1 cup drained chopped clam
Method
- In a medium saucepan, bring the clam juice and water to a simmer.
- In a large pot, cook the bacon until crisp.
- Remove the bacon from the pot and pour off all the fat.
- In the same pot, heat the oil over moderately low heat.
- Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
- Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed.
- The rice and liquid should bubble gently; adjust the heat as needed.
- Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup.
- Cook the rice in this way until tender, 25 to 30 minutes in all.
- The liquid that hasn't been absorbed should be thickened by the starch from the rice.
- You may not need to use all of the clam juice, or you may need to add some water.
- Stir in the chives, pepper, and clams.
- Cook, stirring, until the clams are just done, about 1 minute.
- Taste for salt and add more salt if needed.
