In Italy, clams are as small as thumbnails and so flavorful that they hardly need any seasoning. In our recipe for Risotto Alle Vongole (Risotto With Clams), using the juice the clams give of as part of the cooking liquid for the rice imbues the risotto with a wonderful clam flavor.

Step 1. Put clams and water in a large skillet over medium high heat. Cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving liquid.

Step 2. Cool clams. Remove the meat from the shells and set aside.

Step 3. To prepare risotto, start by bringing 8 cups of water to a simmer in a large saucepan (do not boil).

Step 4. Combine oil, parsley, and garlic in a saucepan, and cook over medium-high heat until the garlic sizzles. Add the rice; saute. This coats the grains with oil.

Step 5. Stir in reserved clam liquid and cook until the liquid is absorbed, stirring constantly.

Step 6. Add water, 1 cup at a time, stirring constantly until each portion of is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper.

Step 7. Add clams and cook three minutes or until throroughly heated. Stir in 1 tablespoon olive oil. Serve immediately.