Ingredients:
- 1 small yellow onion, sliced
- 1 1/2 garlic cloves, finely chopped
- 1/4 teaspoon crushed red pepper
- 3/4 teaspoons kosher salt
- 1/4 cup dry white wine
- 1 pounds littleneck clams (about 12 clams), soaked and drained
- 1/4 cup cold water
- 2 small Yukon Gold potatoes,thinly sliced (about 2 cups), divided
- 6 ounces cherry tomatoes halved, divided
- 1 tablespoon pecorino Romano cheese, grated
- 1 tablespoon Parmigiano-Reggiano cheese, grated
- 2 cups fish broth
- Finely chopped parsely
Preparation:
Time: 1 hour and 15 minutes
Yield: 4 to 6 Servings
- Preheat your oven to 325°F. Heat 1 tablespoons of oil over medium-high heat in an 8 inch, high-sided skillet. Toss in the onion, garlic, crushed red pepper, and 1/4 teaspoon of salt. Stir occasionally until the onion begins to soften. Pour in the wine and continue stirring constantly until the liquid has reduced slightly, about 2 minutes.
- Add the clams along with 1/4 cup of cold water to the skillet and lower the heat to medium. Cover and let them cook until the clams open, which should take about 10 minutes. Occasionally check the clams during the 10 minutes, transfer any opened clams to a plate. After 10 minutes, take the skillet off the heat. Discard any clams that haven't opened. Separate the clam shells, keep only the halves with clams. Set these aside. Strain the contents of the skillet, separate and reserve the cooking liquids and solids.
- Layer half of the reserved strained onion mixture back in the skillet. Top evenly with half of the sliced potatoes and sprinkle with 1/4 teaspoon salt. Add half of the tomatoes over the potatoes and sprinkle with 1/2 tablespoon each of pecorino Romano and Parmigiano-Reggiano cheeses, then sprinkle with 1/4 cup rice. Repeat the layering with the remaining onions, potatoes, salt, tomatoes, cheeses, and rice. Mix the reserved clam cooking liquid with fish broth and pour evenly over everything in the skillet. Cover the skillet with its lid. Place the skillet in the preheated oven and bake until the edges bubble and the rice is nearly done, about 45 minutes.
- Remove the lid. Arrange the in-shell clams, with the clams facing up, over mixture in skillet then return the skillet to the oven, uncovered, and continue baking at 325°F until the liquid is absorbed, the rice is tender, and the edges are caramelized, about 10 minutes. Sprinkle with the remaining cheeses. Increase the oven temperature to broil and broil until the cheese melts and the top is golden, about 3 minutes. Finish with extra virgin olive oil, garnish with parsley and serve.
