Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
1-1/2 dozen medium cherrystone clams, scrubbed
1 cup chicken broth
1 can (14-1/2 oz.) diced tomatoes in juice
1 bulb (1 lb.) fennel,
or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed
1 large (12 oz.) onion, chopped
1 teaspoon butter or margarine
1/4 teaspoon red pepper flakes
3/4 pound medium shrimp, shelled and deveined
1 tablespoon chopped garlic
1 cup white wine
1 cup arborio or long-grain rice
1/4 teaspoon thyme
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Arrange clams in a large Dutch oven. Cover and cook over medium-high heat 8 to
13 minutes, until clams open. (Clams will release broth while cooking.)
Transfer
clams with slotted spoon to a large bowl; set aside. Discard any unopened clams.
Strain broth from clams into a 1-quart glass measure; add chicken broth and enough
water to equal 4 cups. Transfer to a medium saucepan; set aside.
When cool enough
to handle, remove clams from shells. Chop clams and return to large bowl; discard
shells.
Bring tomatoes and juice, fennel and onion to boil in a Dutch oven.
Cover and cook over medium heat 7 to 9 minutes, until vegetables are tender;
transfer to bowl with clams.
Increase heat to medium-high; add butter and red
pepper flakes; cook 1 minute.
Add shrimp in a single layer; cook, turning once,
2 minutes, just until opaque.
Add garlic; cook 1 minute more.
Transfer to bowl
with vegetables. Add wine, rice and thyme to pot; cook just until liquid is absorbed.
Stir in 1 cup of the broth mixture; cook, stirring, until liquid is just absorbed.
Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed
each time.
Cook 20 to 25 minutes more, until rice is tender.
Stir in shrimp,
clams and vegetables and parsley; heat through.
Serve immediately.
