Italian Casserole with Baked Rice and Steamed Clams

Tiella, a timeless Italian casserole from Puglia, was F&W dish designer Marianne Williams’ inspiration for this hearty oven-to-table frying pan meal. To make it, layers of potatoes, clams, tomatoes, salty cheese, broth, and arborio rice are baked up until the rice is tender and creamy.

Make certain to soak the clams before cooking them– they will open their shells a little and expel any grit (see how below). Before nestling them into the Italian casserole, the clams are very first steamed to open the shells, resulting in a dish that looks as good as it tastes.

Often asked concerns
How do I clean clams?
Clams should be soaked to rid them of any grit before cooking. To do so, integrate the clams in a large pot with 1 gallon of cold water and 2 tablespoons of salt, and let soak in the fridge for at least 20 minutes or up to 1 hour. Drain pipes and wash the clams well before using.
Baked Rice with Clams
Note from the Food & Wine Test Kitchen
Make certain to thinly slice the potatoes consistently considering that you do not wish to wind up with crispy potatoes in this Italian casserole. If you have a mandoline, this is a fantastic location to utilize it.

Suggested pairing
Select a fresh, crisp Puglian gewurztraminer, such as Masseria Li Veli Askos Verdeca.

Active ingredients
3 tablespoons extra-virgin olive oil, divided

1 medium-size yellow onion, cut into 1/4-inch-thick slices (about 2 cups).

3 medium garlic cloves, carefully sliced (about 1 tablespoon).

1/2 teaspoon crushed red pepper.

1 1/2 teaspoons kosher salt, divided.

1/2 cup (4 ounces) dry white wine.

2 pounds littleneck clams (about 24 clams), soaked.

1/2 cup cold water.

4 small Yukon Gold potatoes (about 10 ounces), scrubbed and very finely sliced (about 2 cups), divided.

12 ounces cherry tomatoes (about 2 1/2 cups), cut in half, divided.

1 ounce pecorino Romano cheese, carefully shredded (about 1/4 cup), divided.

1 ounce Parmigiano-Reggiano cheese, finely shredded (about 1/4 cup), divided.

1 cup raw arborio rice, divided.

2 1/2 to 3 cups fish broth (such as Aneto), as needed.

Finely sliced fresh flat-leaf parsley, for garnish
. Instructions.
Heat 2 tablespoons oil in a 12-inch high-sided broiler-safe frying pan or enameled cast-iron frying pan over medium-high. Include onion, garlic, crushed red pepper, and 1/2 teaspoon salt; cook, stirring periodically, until onion is slightly softened, about 3 minutes.

Include soaked and drained clams and 1/2 cup cold water to skillet; reduce heat to medium. Cover and cook till clams have actually opened, about 12 minutes, inspecting clams every minute after 5 minutes of cooking. Different each clam shell, disposing of empty shell halves and scheduling halves with clams connected; set aside.

Organize half of the in-shell clams (about 12 clams), with the clams dealing with up, over mix in frying pan; spray evenly with 1/2 cup rice. Repeat layering procedure when with remaining half of onion mixture, remaining half of potatoes, remaining 1/2 teaspoon salt, staying half of tomatoes, 1 1/2 tablespoons pecorino Romano cheese, 1 1/2 tablespoons Parmigiano-Reggiano cheese, staying half of clams, and staying 1/2 cup rice. Integrate reserved clam cooking liquid (about 3/4 cup) and fish broth (about 3 cups) in a large measuring cup to equal 3 3/4 cups; pour broth mix uniformly over mixture in frying pan.
Location skillet in preheated oven, and bake till mix is bubbling around edges and rice is practically cooked through, about 1 hour. Remove cover, and dispose of parchment paper. Return frying pan to oven, and bake, exposed, at 325 ° F up until liquid has actually totally soaked up, rice hurts, center is bubbling, and edges are caramelized, about 10 minutes. Get rid of frying pan from oven, and sprinkle mixture equally with staying 1 tablespoon pecorino Romano and remaining 1 tablespoon Parmigiano-Reggiano. Go back to oven, and boost oven temperature to broil. Broil, exposed, till cheese has actually melted and top is golden brown, 6 to 8 minutes. Drizzle with remaining 1 tablespoon oil. Garnish with parsley, and serve instantly.

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