Preparation

1. 1

   Step 1 of 8: Clean the clams and let them purge in salted water to remove the sand.

2. 2

   Step 2 of 8: In a large pan, heat the oil with a little parsley and lemon juice; add the clams and cook them covered until they open.

3. 3

   Step 3 of 8: Strain the clam cooking liquid and keep it; shell most of the clams, leaving some in the shell for garnish.

4. 4

   Step 4 of 8: Bring the fish stock to a gentle boil and keep it hot.

5. 5

   Step 5 of 8: Toast the rice in a saucepan with a drizzle of oil for a couple of minutes, then start adding the hot stock one ladle at a time, stirring often.

6. 6

   Step 6 of 8: Continue cooking the risotto, adding stock until al dente (about 15-18 minutes), adding the clam cooking liquid toward the end to adjust saltiness and marine flavor.

7. 7