Italian Baked Rice And Clams Recipe
In this traditional casserole from Puglia, layers of potatoes, clams, tomatoes, salty cheese, broth, and arborio rice are baked until the rice is tender and creamy. A sprinkle of red pepper flakes provides heat and spice without taking over. It all comes together to create comfort food perfection in a skillet.
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Ingredients
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Ingredients
Method
Directions
Layer the Casserole
In a large skillet or baking dish, drizzle olive oil on the bottom. Begin layering the sliced potatoes, followed by the clams, diced tomatoes, and arborio rice. Sprinkle the minced garlic, red pepper flakes, salt, and black pepper between the layers. Add the salty cheese on top.
Add the Broth
Pour the vegetable broth evenly over the layers in the skillet. Make sure the liquid covers the rice and other ingredients.
Bake the Casserole
Cover the skillet with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the rice is tender and the top is golden brown.
Serve
Remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy your Italian Baked Rice and Clams warm, garnished with additional red pepper flakes if desired.