Risotto of Clams

• 24 cherrystone clams, about 6 pounds
• 3 cups water, approximately
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon finely minced garlic
• 1/4 pound mushrooms, thinly sliced, about 2 cups
• 1 teaspoon thread saffron loosely packed
• 1/2 teaspoon dried crumbled oregano
• 1 cup crushed tomatoes
• 1/4 teaspoon dried hot red pepper flakes
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 1/2 cups raw rice
• 1/2 cup finely chopped parsley
• 4 tablespoons butter

1. To save time, have the clams opened at the fish market.
2. Reserve both the clams and the liquid.
3. There should be about 1 3/4 cups of clams and about 3 cups of the liquid.
4. Put the liquid in a kettle and add the 3 cups of water or enough to make 6 cups altogether.
5. Bring mixture to the simmer.
6. Cut the clams into thin slices and set aside.
7. Heat the oil in another kettle and add the onion and garlic.
8. Cook, stirring, until the onion is wilted.
9. Add the mushrooms and cook about one minute, stirring.
10. Add the saffron and oregano and stir.
11. Add the tomatoes and stir to blend.
12. Add the hot red pepper flakes, salt and pepper.
13. Bring to the boil and add the rice.
14. Stir.
15. Add about 1/2 cup of the simmering liquid.
16. Cook until most of the liquid is absorbed, about 3 minutes.
17. Continue cooking the rice, adding about 1/2 cup of the liquid at a time and cooking until most of the liquid is absorbed.
18. Stir the mixture often from the bottom.
19. You will need from 5 1/2 to 6 cups of liquid.
20. Remember that the risotto should not be soupy, but it will be more liquid than regular rice.
21. The total cooking time will be from about 20 to 25 minutes or until the rice is tender.
22. Add the clams, parsley and butter to the rice and stir.
23. Cook briefly, less than a minute, until the clams are heated through.
24. If the clams are cooked for a prolonged period, they will toughen.

cherrystone clams, water, olive oil, onion, garlic, mushrooms, oregano, tomatoes, salt, freshly ground pepper, rice, parsley, butter

Taken from cooking.nytimes.com/recipes/2218 (may not work)