Red Clam Risotto and Rouille Recipe

Name: Red Clam Risotto and Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen clam, soaked and cleaned; 1 cup beer, preferably Dogfish Head Midas Touch; ½ cup tomato sauce; ½ teaspoon chili paste; ½ teaspoon black pepper; ¼ teaspoon sweet paprika; 1 pinch smoked paprika; 2 tablespoons butter; 1 shallot, chopped; 3 garlic cloves, minced; ½ cup arborio rice; ¼ cup mozzarella cheese; ½ cup Greek yogurt; 2 tablespoons olive oil; ¼ teaspoon dry mustard; 3 garlic cloves, minced; 1 teaspoon beer, preferably Dogfish Head Midas Touch; ¼ teaspoon cayenne; 1 dash anise-flavored liqueur, Anisette, Sambuca, etc; 1 dash lemon juice; salt, to taste; 2 slices sourdough bread, toasted

Servings: persons

1 dozen clam, soaked and cleaned
1 cup beer, preferably Dogfish Head Midas Touch
½ cup tomato sauce
½ teaspoon chili paste
½ teaspoon black pepper
¼ teaspoon sweet paprika
1 pinch smoked paprika
2 tablespoons butter
1 shallot, chopped
3 garlic cloves, minced
½ cup arborio rice
¼ cup mozzarella cheese
½ cup Greek yogurt
2 tablespoons olive oil
¼ teaspoon dry mustard
3 garlic cloves, minced
1 teaspoon beer, preferably Dogfish Head Midas Touch
¼ teaspoon cayenne
1 dash anise-flavored liqueur, Anisette, Sambuca, etc
1 dash lemon juice
salt, to taste
2 slices sourdough bread, toasted

1
1.
2
Combine all Rouille ingredients, except bread, and refridgerate.
3
2.
4
Add beer, tomato sauce, chili paste, black pepper, sweet paprika, and smoked paprika to a stock pot and bring to a boil.
5
3.
6
Reduce to a simmer, add Clams, and cover.
7
After 10-15 minutes, clams should begin to pop open.
8
4.
9
Strain out the clams, reserving all liquid, and put them aside.
10
Should yield roughly 1-1/2 to 2 cups.
11
5.
12
Heat butter in frying pan.
13
6.
14
Cook garlic and shallot in butter until translucent.
15
7.
16
Add dry rice, stirring constantly to coat in butter and toast, for about 3 minutes.
17
8.
18
Add 1/2 cup of reserved liquid, stirring continuously until completely absorbed.
19
9.
20
Continue this process with the rest of the liquid, 1/2 cup at a time.
21
Should take about 25 minutes, but use your taste as a guide.
22
10.
23
Add mozzarella and clams (now removed from the shell) for the last 5 minutes of the process.
24
11.
25
Scoop onto a place and serve with Rouille spread on toasted sourdough.

557

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 22 ingredients. The key ingredients include: 1 dozen clam, soaked and cleaned, 1 cup beer, preferably Dogfish Head Midas Touch, ½ cup tomato sauce, ½ teaspoon chili paste, and more.

Yes, Red Clam Risotto and Rouille 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!

Red Clam Risotto and Rouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions