Italian Casserole with Baked Rice and Steamed Clams- Italian Special
Italian Casserole with Baked Rice and Steamed Clams is a hearty, flavor-packed dish that beautifully marries land and sea. Tender rice is baked to perfection in a savory tomato and herb base, while fresh clams are gently steamed to preserve their briny sweetness. This fusion brings the best of coastal Italy to your table—rich, aromatic, and deeply satisfying. Ideal for weekend dinners or festive gatherings, this casserole delivers elegance with every bite while still being surprisingly easy to prepare. Let’s bring a taste of the Italian coast to your kitchen
- 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 :
Clam Prep : Soak clams in cold water with a bit of salt for 20–30 minutes before cooking to purge any sand.
Wine Substitute : If avoiding alcohol, substitute the white wine with a mix of vegetable broth and a splash of lemon juice.
Herb Boost : Fresh basil or thyme can be added for extra aroma and flavor.
Serving Suggestion : Serve with crusty bread to soak up the delicious sauce and a green salad on the side for balance.
