Zesty Lemon Garlic Clams with Brown Rice Risotto

Whether you're planning a holiday gathering or just craving something indulgent on a Tuesday night, this dish offers the best of both worlds. Lemon-Garlic Clams with Brown Rice Risotto delivers restaurant-worthy flavor with minimal effort thanks to a no-stir technique that bakes the risotto in the oven and a bold, garlicky clam broth that pulls everything together.

A Mediterranean-Inspired Comfort Food

This dish takes its cue from classic Italian seafood preparations, combining briny littleneck clams with the fresh zing of lemon zest, heat from red pepper flakes, and rich aromatics like garlic and fish sauce. The result is a deeply flavorful, brothy sauce that infuses the entire plate with umami and brightness.

Meanwhile, the brown rice risotto is creamy without needing constant attention. By baking short-grain brown rice in chicken broth, then finishing it with Parmesan cheese, butter, and parsley, you get all the traditional risotto comfort with fewer steps.

Why This Dish Works for Any Occasion

• Weeknight ease: Unlike traditional risotto, this version bakes in the oven no stirring needed.

• Holiday-worthy flavor: Ideal for celebrations like the Feast of the Seven Fishes, this recipe brings elegance without requiring hours in the kitchen.

• Whole grain benefits: Brown rice provides more fiber and nutrients than its white rice counterpart, making the dish a bit more wholesome. In fact, just one cup of cooked short-grain brown rice contains nearly 4 grams of fiber and over 80% of your daily manganese needs, a mineral essential for metabolism and bone health.

• Lean protein boost: Clams are low in fat and high in iron, vitamin B12, and omega-3s nutrients often lacking in modern diets.

Key Ingredients to Highlight

• Littleneck clams: These small, sweet-shelled clams are quick to cook and easy to find at most seafood counters. Be sure to scrub them well before cooking.

• Garlic and lemon zest: This duo creates a bright, aromatic base for the broth.

• Fish sauce: Just 1/8 teaspoon adds depth without making the dish taste "fishy."

• Short-grain brown rice: Naturally creamy when cooked, this rice works beautifully in risotto-style dishes and stands up well to baking.

How to Pull It All Together

Here’s a snapshot of how the dish comes together:

1. Bake the risotto: Combine chicken broth and brown rice in a Dutch oven. Bake covered at 350°F for 45 minutes.

2. Prepare the clams: Sauté sliced garlic in olive oil until golden, then add lemon zest, red pepper flakes, a dash of fish sauce, and dry white wine. Steam clams until they open (about 10 minutes).

3. Finish the risotto: Stir in a bit of the clam broth, Parmesan, butter, parsley, salt, and pepper.

4. Assemble and serve: Spoon the risotto onto a large platter, top with clams, drizzle more broth on top, and finish with extra lemon zest and parsley.

The result is a creamy, garlicky, citrusy dish that feels special enough for guests but approachable enough to make any night of the week.

A Toast to Simplicity and Flavor

In a world where cooking often feels complicated, this dish is a reminder that simple techniques and fresh ingredients can still deliver exceptional results. It’s about embracing the ingredients, slowing down, and letting bold flavors shine through.

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