Things You’ll Need: 

• 5 cups water
  
• 16 fluid ounces bottled clam juice (2 - 8 ounce bottles)
  
• 1 (6.5 ounce) can chopped clams, drained, but save the juice
  
• 1/4 cup butter
  
• 1 yellow onion, chopped
  
• 2 cups Arborio rice
  
• 3/4 cup white wine
  
• juice from 1 lemon
  
• 1/2 teaspoon saffron
  
• 2 teaspoon dried basil
  
• 1 teaspoon lemon pepper mixture
  
• 8 ounces cooked flaked salmon
  
• kosher salt
  
• ground black pepper

Preparation:

Step 1:

TIP: The BEST way to make this is to have everything prepared ahead of time. Chop the onion, poor the right measure of wine into a glass, measure the spices and have those ready to go...it will make life a LOT easier. Ok, so you will want to begin by combining water, bottled clam juice, and the juice from canned clams into a medium saucepan. Set over medium-high heat and bring to a boil. Then, reduce heat to low.

Step 2:

In a large pot, melt the butter over medium heat. Stir in onion, and cook until softened but not brown, stirring occasionally, about 8 minutes.

Step 3:

Stir in rice, keep stirring for 3 to 5 minutes but do not let rice brown.

Step 4:

Pour in wine, and cook, stirring, until the wine is evaporated.

Step 5:

Add 1/2 cup of the clam/water broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth.

Step 6:

Stir in spices. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.

Step 7:

When you only have about a cup of the clam/water broth left, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates.

Step 8:

Season with salt and pepper to taste. Stir in 1/2 cup broth, and stir vigorously.

Step 9:

Remove from heat before the liquid has completely evaporated.