Italian Casserole with Baked Rice and Steamed Clams- Italian Special
Experience the essence of coastal Italy with this Italian Baked Rice and Steamed Clams Casserole. Combining tender Arborio rice baked in a savory tomato and herb base with fresh clams steamed to perfection, this dish offers a delightful fusion of flavors. The creamy rice absorbs the rich broth, while the clams add a touch of the sea, making it a comforting and satisfying meal. Perfect for weekend dinners or festive gatherings, this casserole brings the taste of Italy to your table.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
For the Baked Rice:
- 1 cup Arborio or long-grain rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
For the Steamed Clams:
- 1 lb fresh clams, cleaned and scrubbed
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Prepare the Baked Rice:
Preheat oven to 375°F (190°C).
In a skillet or oven-safe casserole dish, heat olive oil over medium heat.
Add chopped onion and sauté for 2-3 minutes until softened.
Stir in minced garlic and cook for another 30 seconds until fragrant.
Add diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
Stir in rice and toast for 1-2 minutes, then add broth.
Bring to a simmer, then cover with foil or a lid and transfer to the oven.
Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Stir in Parmesan cheese and keep warm.
Steam the Clams:
While rice is baking, heat olive oil in a large pot over medium heat.
Add sliced garlic and sauté until golden and fragrant.
Pour in white wine and bring to a simmer.
Add clams, cover the pot, and steam for about 5-7 minutes, or until all clams open.
Discard any clams that do not open.
Combine and Serve:
Spoon the baked rice into serving bowls or a large platter.
Top with freshly steamed clams.
Drizzle some of the clam cooking liquid over the top for extra flavor.
Garnish with chopped parsley and serve with lemon wedges on the side.
Recipe Notes :
Rice Selection: Arborio rice is recommended for its creamy texture, but long-grain rice can also be used for a lighter consistency.
Clam Preparation: Ensure clams are thoroughly cleaned and scrubbed before steaming to remove any sand or grit. Discard any clams that do not open during cooking.
Broth Options: For a richer flavor, use seafood broth instead of chicken or vegetable broth.
Spice Level: Adjust the amount of red pepper flakes to suit your preferred spice level.
Serving Suggestions: Garnish with fresh parsley and serve with lemon wedges for added brightness.
