Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.
Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Simmer until liquid is absorbed, stirring often. Step 3Īdd 1 cup clam juice mixture to rice. Add stewed tomatoes cook until liquid is absorbed, about 3 minutes. Add wine stir until liquid is absorbed, about 2 minutes. Add shallots sauté until light golden, about 4 minutes. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Combine 2 1/2 cups water and bottled clam juice in medium saucepan.
