Ingredients
- 2 dozen clams, such as littleneck or savoury, scrubbed
- 3 tablespoons Italian extra virgin olive oil, plus more for garnishing
- 2 garlic cloves, smashed
- Pinch of Hot Pepper Flakes from Italy
- 1/4 cup dry white wine
- 1/2-3/4 cup fish stock
- Sea salt and freshly ground Black Tellicherry Peppercorns, to taste
- 1 cup cooked Vialone Nano Rice from Principato di Lucedio (see cook’s note)
- One handful flat-leaf parsley leaves, stems removed
Instructions
To make sure your clams are grit-and-sand-free, place the scrubbed clams in a large bowl of cold water with a teaspoon of salt. Let the clams soak for 20 minutes (they will expel any sand and it will sink to the bottom of the bowl). Lift them from the bowl and transfer them into a clean bowl.
In a large saucepan, heat the olive oil and garlic over medium heat. When the garlic cloves begin to turn golden, remove them from the pan, add the hot pepper flakes and cook for another 30 seconds.
Pour in the white wine and fish stock and bring to a simmer. Add the cleaned clams, cover and cook until the clams begin to open, about 2-3 minutes. Taste, and season with salt and pepper, as necessary.
Remove the pan from the heat and sprinkle the cooked rice over the top of the clams and broth. Cover pan and allow to rest until the rice is heated through and has soaked in some of that flavorful brodetto, about 5 minutes.
Garnish with flat-leaf parsley leaves and a finishing flourish of extra virgin olive oil.