Clam Risotto With Bacon and Chives Recipe

Name: Clam Risotto With Bacon and Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ teaspoon salt, more if needed; 3 tablespoons chopped fresh chives or 3 tablespoons scallion tops; ¼ teaspoon fresh ground black pepper; 1 cup drained chopped clam

Servings: persons

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
¼ teaspoon salt, more if needed
3 tablespoons chopped fresh chives or 3 tablespoons scallion tops
¼ teaspoon fresh ground black pepper
1 cup drained chopped clam

1
In a medium saucepan, bring the clam juice and water to a simmer.
2
In a large pot, cook the bacon until crisp.
3
Remove the bacon from the pot and pour off all the fat.
4
In the same pot, heat the oil over moderately low heat.
5
Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
6
Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
7
Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
8
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.
9
The rice and liquid should bubble gently; adjust the heat as needed.
10
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.
11
Cook the rice in this way until tender, 25 to 30 minutes in all.
12
The liquid that hasn't been absorbed should be thickened by the starch from the rice.
13
You may not need to use all of the clam juice, or you may need to add some water.
14
Stir in the chives, pepper, and clams.
15
Cook, stirring, until the clams are just done, about 1 minute.
16
Taste for salt and add more salt if needed.

9176

kcal

Calories

683

Fat

116

Carbs

599

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups bottled clam juice, 3 cups water, more if needed, 14 lb bacon, slices cut crosswise into thin strips, 4 tablespoons olive oil, and more.

Yes, Clam Risotto With Bacon and Chives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam Risotto With Bacon and Chives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions