Rice Cremoso with Clams
Clams and sausage infuse rice with tons of assertive flavor in this super Spanish-style rice dish, but what I adore even more than the resulting explosive taste is the unique texture. Somewhere between a porridge and a risotto and a soup, this cremoso (Spanish for “creamy”) is warm and homey and comforting. It’s lucky this dish is so easy to make, as you’ll find yourself craving it on a regular basis, especially on cold winter nights.
Ingrediënten
Serves 6 to 8
- 2 pounds Manila or littleneck clams in the shell
- 4 cups fish stock Chicken Stock (this page), or Chickpea Stock (this page)
- 1 white onion diced
- 1 clove garlic finely chopped
- ¼ cup extra-virgin olive oil
- Salt
- 8 ounces spicy Italian sausage cut into 1-inch rounds
- 1 cup short-grain white rice
- ½ cup dry white wine
- Freshly squeezed lemon juice
- 1 tablespoon fresh flat-leaf parsley chopped
Instructies
- Rinse the clams thoroughly in cold water, then soak them in cold water for 30 minutes.
- Rinse thoroughly once more to remove any remaining sand, then drain and set aside, discarding any clams that have opened.
- In a medium pot on high heat, bring ½ cup of the stock to a boil.
- Once boiling, add the clams and cover the pot.
- Steam the clams, shaking the pot vigorously every 30 seconds with the lid on, until the clams have opened, about 2½ minutes.
- Remove the pot from the heat and set aside, uncovered.
- In a large pot on medium heat, bring the remaining 3½ cups stock to a simmer.
- Meanwhile, in a large pan on low heat, stir together the onion, garlic, and olive oil.
- Add a pinch of salt and cook until the onion is soft but has no color, about 10 minutes.
- Add the sausage and cook to medium rare, about 5 minutes.
- Add the rice and turn the heat to medium.
- When the rice starts to sizzle, add the wine and stir to combine.
- Simmer until the wine has evaporated, about 5 minutes.
- Ladle 1 cup of the simmering fish stock into the rice mixture.
- Simmer for 2 minutes, stirring occasionally.
- Add a pinch of salt and another cup of fish stock.
- Continue adding the stock, 1 cup at a time, every 2 minutes until you’ve added all of the simmering stock.
- The final result will yield cooked rice with a soupy consistency.
- Stir in the cooked clams, lemon juice to taste, and the parsley.
- Serve.
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