Lemon Garlic Clams with Brown Rice Risotto
Ingredients
- 4 cups low-sodium chicken broth or homemade chicken stock
- 1½ cups short-grain brown rice
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley , plus more for garnish
- 1½ tablespoons unsalted butter
- ¼ teaspoon kosher salt
- Freshly ground black pepper , to taste
- ¼ cup extra-virgin olive oil
- 6 cloves garlic , thinly sliced
- 2 teaspoons lemon zest , plus more for garnish
- ¼ teaspoon crushed red pepper , plus more for garnish
- ⅛ teaspoon fish sauce
- ½ cup dry white wine
- 3½ pounds littleneck clams , scrubbed
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