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1
In a high-sided saute pan or Dutch oven over medium-high heat, heat 2 tablespoons of the olive oil.
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2
Add 3 cloves of the garlic and saute for a minute or two, until soft.
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3
Add the clams and wine, cover and steam just until the clams open, 2 to 3 minutes.
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4
Discard any clams that fail to open.
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5
Strain and reserve the liquid.
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6
You should have about 4 cups liquid; if you dont, add water to make 4 cups.
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7
Place in a saucepan and set over low heat until hot.
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8
Put the clams in a heatproof container and place in the refrigerator until cool enough to handle.
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9
For easy eating, shuck the clams when cool.
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10
Discard the shells and reserve the meat.
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11
For a fancier presentation, leave the clams as is.
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12
In a large saute pan over medium heat, heat the remaining 2 tablespoons olive oil.
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13
Saute the remaining 3 cloves garlic and the onion until soft but not browned, 2 to 3 minutes.
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14
Add the rice and stir to coat.
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15
Add the reserved liquid, 1 cup at a time, stirring until the liquid is absorbed, 5 to 6 minutes, before the next addition.
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16
When finished, the rice should be toothsome but not crunchy.
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17
If necessary, continue to add liquid to achieve the desired consistency.
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18
When the rice is just al dente, remove the pan from the heat and fold in the clams and butter until the risotto is glossy.
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19
Divide the risotto among 4 warm plates.
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20
Drizzle each plate with olive oil.
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21
Grate lemon zest over the top of each plate and serve.
