Risotto and Clams with Rice

3 dozen little neck or mahogany clams
2 tbsp of onion minced
1/2 cup of olive oil
2 garlic cloves minced
2 tbsp parsley chopped
1/3 cup of dry white wine
2 cups of uncooked rice
Salt and pepper

Steam open the clams, remove from shells and chop, strain the clam juice and set aside.
Bring 5 cups of water to a steady simmr, heat the oil in a large covered sauce pan, add garlic, and onion and saute until just begining to brown,
Add the rice and parsley and stir until the rice is well coated,
Add wine and stir until it evaporates, add clam juice and stir util it evaporates.
Add a cup of water at a time until the rice is done, add salt and pepper to taste, stir clams into rice.