by Nancy Caivano
20 littleneck clams
1/4-lb haricots verts, cut into 1" pieces (about 1 cup)
Enough chicken stock or fish stock
added to clam cooking liquid to make 4 cups
3 tbsp olive oil, divided
3 cloves garlic, minced
1 onion, chopped
2 cups Arborio rice
1/2 cup dry white wine
2 cups cored, peeled and chopped tomatoes
(or one 28-oz can crushed Italian tomatoes, well drained)
1/2 lb bay scallops
(or you can use sea scallops, quartered)
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
1/4 cup parsley, chopped
2 tsp thyme, finely chopped
Scrub the clamshells under cold running water to remove sand, especially from the crevices. Discard any clams with broken shells or that remain open. Rinse the clams well, drain them and set aside.
Cook the beans in a small saucepan of boiling, salted water until just softened, about 2 minutes. Drain well and set aside.
Place the clams in a medium-size saucepan with 1/2 inch water. Cover, bring to a boil, and steam over medium-high heat, shaking the pan occasionally, until the clams open, 4-6 minutes. Discard any that do not open.
Remove the clams from the shells, chop them, and set aside. Strain the clam cooking liquid through a coffee filter or sieve lined with paper towels, and combine in a saucepan with enough chicken stock or fish stock to make 4 cups. Bring to a simmer.
In a large saucepan, heat 3 tbsp. olive oil over medium-high heat. Add garlic and onion. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add clams, scallops, green beans and tomatoes.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and thyme. Season with salt and pepper. Serve immediately.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created September 2001
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