------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Red Chile Risotto Clams
 Categories: Fish Main dish Seafood   
   Servings:  4
       4 lb Small Clams; About 5 Dozen 
       6 ea Cloves Garlic; Lg. Sliced 
       6 ea Stems Parsley; Fresh 
       8 c  Water 
       1 c  White Wine 
       7 c  Clam Juice; Or Fish Stock 
     1/2 c  White Onion; Finely Diced 
       7 tb Butter Or Regular Margarine 
   2 1/2 c  Arborio Rice 
       4 ts Garlic; Very Finely Minced 
       4 tb Roma Tomatoes; Chopped 
       4 tb Hot New Mexico Chile Powder* 
       4 tb Red Bell Pepper; Diced 
       4 tb Yellow Bell Pepper; Diced 
       6 tb Fresh Imported Parmesan; ** 
       2 ts Fresh Parsley;Finely Chopped 
   *    Or you can use Medium Molido and cayenne mixed.
   **   The Parmesan cheese should be finely ground or grated.
   Scrub the clams and discard any dead ones, (See Recipe 16).  In a wide
   bottomed stainless steel or enamel pan, place the sliced garlic, parsley,
   4 cups of water, wine, and the clams in a single layer.  Cover and bring
   to a boil, simmer over low heat until the clams open up, no more than 4 to
   5 minutes.  Turn the heat off and let sit for a further 5 to 10 minutes.
   Remove the clams from the broth and extract the meat from the shells.
   Open any clam shells that remain closed with a knife over a separate bowl,
   in case any are bad.  Allow the broth to cool, remove the garlic and
   parsley, and strain, if necessary to remove sand or other foreign
   particles.  Combine the broth with enough clam juice to equal 11 cups of
   liquid.  Saute the onion with 3 tb of butter, over medium heat in a large
   pan, until soft, about 15 minutes.  Add the rice and cook for 5 minutes,
   over medium heat, stirring constantly (Cooking any longer will make the
   rice tough).  Add 2 cups each of water and clam juice, alternating 1 cup
   of water, 1 cup of juice, stirring continuously.  This should be absorbed
   after about 10 minutes or so, then add, alternately in 1/2 cup increments,
   2 cups of water and 1 cup of clam juice, stir and allow to absorb for
   another 5 to 10 minutes.  At this stage the rice should be about 1/2
   cooked.  (If preparing this dish ahead of time, stop at this point and lay
   out the rice on a long flat sheet pan to prevent it gumming together.)
   Add the minced garlic, tomatoes, and chile powder and continue stirring
   and cooking over medium heat for 10 minutes.  Then add a further 4 cups of
   clam juice, 1/2 cup at a time.  Add the peppers and add another 3 cups of
   clam juice, in 1/4 cup increments and allow to absorb for 8 to 10 minutes.
   Add the clams and the remaining 1 cup of clam juice in 1/4 cup increments
   and allow the liquid to absorb for 2 to 3 minutes.  Remove the pan from
   the heat, stir in the remaining butter and cheese and garnish with parsley
   sprinkled on top.  Serve hot.