In a large pan, heat the clams with half the oil, half of the minced garlic, 100g of white wine and pepper.
Remove the clams from the shells and separate the stock, filtering with a cloth to remove any grains of sand. keep the stock hot.
Next, start the risotto by gently frying the garlic and the onion with butter and half remaining oil.
Next, add the chopped tomatoes and vegetable stock one ladle at a time. Only add more liquid when the previous ladle has been absorbed. Make sure the vegetable stock is piping hot.
When all the vegetable stock has been absorbed and the rice is half cooked add the fish stock. Then, stir through the clams
Finally, once the rice is cooked, stir through extra virgin olive oil and check the seasoning. Leave to stand for 5 minutes then stir and garnish with parsley.
Stir again, check and season well and serve!