Clam Risotto

  • serves 4
Christine Cushing
Christine Cushing

Recipe courtesy of Stephen Perrin, Executive Chef, Terra Restaurant.

3 Ratings
Directions for: Clam Risotto



1 Tbsp olive oil

2 Tbsp butter

2 lb(s) littleneck clam, washed

1 large shallot, finely, chopped

½ cup white wine

juice of one lemon


freshly cracked black pepper


4 Tbsp butter

2 Tbsp olive oil

2 large shallot, finely, chopped

2 cup arborio rice

¼ cup pancetta, finely, diced

1 cup white wine

6 cup fish stock

1 cup reserved clam, juice, juice from half a

juice from half a lemon

¾ cup frozen sweet peas, blanched

2 Tbsp chopped fresh parsley


freshly cracked black pepper

1 tsp unsalted butter



1. Heat a 2 inch deep-sided sauté pan. Add butter and olive oil. Sauté shallots until transparent. Add littleneck clams and wine. Cover and let simmer until clams open. Season with lemon juice, salt and pepper. Set clams aside. Reserve clam juice for risotto.


1. Preheat another sauté pan and add olive oil, butter and shallots. Sauté until shallots are transparent. Add rice and pancetta. Toast slightly and let rice absorb the butter and olive oil. Deglaze rice mixture with wine. Add fish stock a little at a time, letting rice absorb all the liquid before adding more. Keep adding liquid until rice is al dente. Add reserved clam juice, lemon juice, sweet peas and chopped parsley. Season with salt and pepper and add unsalted butter. Toss reserved open clams into the risotto.

See more: Saute, Dinner, Rice/Grain, Shellfish, Main, Healthy

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