This recipe uses farm-raised clam. We also have recipes for lots of other ocean-friendly species.

You will need

  • 2 pound littleneck clams
  • 1 cup white wine
  • 1 cup fumet
  • 4 tbsp. cold butter, diced
  • 2 tbsp. shallot julienne
  • 2/3 cup chopped thyme
  • 1 cup Arborio rice
  • ½ cup onion, diced
  • ½ cup beets, cooked peeled and brunois
  • ½ cup red wine
  • 1 ½ cup chicken stock
  • ½ cup grana padano cheese, grated
  • 1 tbsp. butter
  • Olive oil for sautéing
  • Salt and pepper to taste

In a heavy-bottom sauce pot melt the butter and 1 tablespoon olive oil until the butter bubbles. Add the onion and sauté until fragrant. Stir in the rice and season with salt and pepper. Add the red wine and cook over a medium heat until absorbed. Add the beets and stir well. In small additions add the chicken stock and cook until absorbed, stirring occasionally. When the rice is cooked through add the cheese and stir through. Cover and set aside.

In a heavy sauté pan add olive oil to coat the bottom and heat over medium high heat until shimmering. Add the thyme and shallots and cook until the shallots are soft, about 3 minutes. Add the clams and toss to coat. Add the white wine and fumet and cover. Bring to a boil to open the clams. Remove the clams and keep warm. Reduce the liquid by half and stir in the butter a little at a time to emulsify. Strain and keep warm.

Divide the risotto over 4 bowls and place the clams around the risotto. Top with the Bercy Sauce and garnish with chopped chives if desired.

Serve immediately.

Serves 4