Rice & grains
Clam Risotto
Creamy rice, briny finish — date-night material
- 45 min
- Hard
- Serves 3–4
Ingredients
- 10 razor clams, chopped, juice reserved
- 1 1/2 cups arborio rice
- 5 cups warm stock + clam juice
- 1 shallot, 1/2 cup white wine
- Butter, parmesan, lemon zest
Method
- Sweat shallot in butter; toast the rice 2 minutes until glassy.
- Wine in; stir until absorbed.
- Add warm stock a ladle at a time, stirring, ~20 minutes to al dente.
- Clams in with the last ladle; 2 minutes.
- Off heat: butter, parmesan, lemon zest. Rest 2 minutes.
Tip. The risotto should pour lazily onto the plate — all’onda, like a wave.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.