Recipe - Red Chile Risotto Clams

4 pound Small Clams; About 5 Dozen
6 Cloves Garlic; Lg. Sliced
6 Stems Parsley; Fresh
8 cup Water
1 cup White Wine
7 cup Clam Juice; Or Fish Stock
One half cup White Onion; Finely Diced
7 tablespoon Butter Or Regular Margarine
2 One half cup Arborio Rice
4 teaspoon Garlic; Very Finely Minced
4 tablespoon Roma Tomatoes; Chopped
4 tablespoon Hot New Mexico Chile Powder*
4 tablespoon Red Bell Pepper; Diced
4 tablespoon Yellow Bell Pepper; Diced
6 tablespoon Fresh Imported Parmesan; **
2 teaspoon Fresh Parsley;Finely Chopped

* Or you can use Medium Molido and cayenne mixed.
** The Parmesan cheese should be finely ground or grated.
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Scrub the clams and discard any dead ones, (See Recipe 16). In a wide
bottomed stainless steel or enamel pan, place the cut or sliced up garlic, parsley,
4 cups of water, wine, and the clams in a single layer. Cover and bring
to a boil, simmer over low heat until the clams open up, no more than 4 to
5 minutes. Turn the heat off and let sit for a further 5 to 10 minutes.
Remove the clams from the broth and extract the meat from the shells.
Open any clam shells that remain closed with a knife over a separate bowl,
in case any are bad. Allow the broth to cool, remove the garlic and
parsley, and strain, if necessary to remove sand or other foreign
particles. Combine the broth with enough clam juice to equal 11 cups of
liquid. Saute the onion with 3 tablespoon of butter, over medium heat in a large
pan, until soft, about 15 minutes. Add the rice and cook for 5 minutes,
over medium heat, stirring constantly (Cooking any longer will make the
rice tough). Add 2 cups each of water and clam juice, alternating 1 cup
of water, 1 cup of juice, stirring continuously. This should be absorbed
after about 10 minutes or so, then add, alternately in One half cup increments,
2 cups of water and 1 cup of clam juice, stir and allow to absorb for
another 5 to 10 minutes. At this stage the rice should be about 1/2
cooked. (If preparing this dish ahead of time, stop at this point and lay
out the rice on a long flat sheet pan to prevent it gumming together.)
Add the minced garlic, tomatoes, and chile powder and continue stirring
and cooking over medium heat for 10 minutes. Then add a further 4 cups of
clam juice, One half cup at a time. Add the peppers and add another 3 cups of
clam juice, in One fourth cup increments and allow to absorb for 8 to 10 minutes.
Add the clams and the remaining 1 cup of clam juice in One fourth cup increments
and allow the liquid to absorb for 2 to 3 minutes. Remove the pan from
the heat, stir in the remaining butter and cheese and garnish with parsley
sprinkled on top. Serve hot.

From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip