Categories: Fish, Main dish, Seafood 
      Yield: 4 servings 
  
      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. 
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  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.