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