Risotto with Asparagus and Clams

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 30  littleneck clams, scrubbed
• 3  cups  chicken stock
• 3  cups water, mixed with the chicken stock
• 1  tablespoon butter
• 1⁄3-1⁄2 cup  finely chopped onion
• 2 -3  teaspoons  finely chopped garlic
• 1  jalapeno pepper, seeded and minced
• 2  cups arborio rice
• 2⁄3 cup dry white wine
• 2  cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears)
• 2  tablespoons fresh parsley, chopped
• 1⁄2 teaspoon  grated fresh lemon rind
•  kosher salt
•  freshly ground white pepper

Directions

1. Put clams in a large covered skillet over medium-high heat, shaking a few times.
2. Remove clams as soon as they open.
3. As soon as they are cool enough to handle, remove clams from shells, halve (unless very small) and reserve any liquid.
4. Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water.
5. Bring to a boil and reduce to a simmer.
6. Put butter in a heavy bottom saucepan over medium-low heat.
7. Add onion, garlic and hot pepper.
8. Cover and sweat until soft, about 3 minutes.
9. Add rice and stir to coat.
10. Add wine, increase heat to medium and bring to a boil.
11. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer.
12. After the second cup, add the asparagus.
13. When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind and salt and pepper to taste.
14. When risotto is tender, but still firm, remove from heat.
15. (You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).