Grated Romano Baked Clams with Rice - IL Villaggio | It Takes a Village

Ingredients

• 2 tablespoons , divided extra virgin olive oil
• 1 small yellow onion, sliced
• 1 1/2 garlic cloves, finely chopped
• 1/4 teaspoon crushed red pepper
• 3/4 teaspoons kosher salt
• 1/4 cup dry white wine
• 1 pound littleneck clams (about 12 clams), soaked and drained
• 1/4 cup cold water
• 2 small Yukon Gold potatoes, thinly sliced (about 2 cups), divided
• 6 ounces cherry tomatoes halved, divided
• 1 tablespoon IL Villaggio Grated Romano cheese, grated
• 1 tablespoon IL Villaggio Parmigiano – Reggiano cheese, grated
• 1/2 cup uncooked, divided arborio rice
• 2 cups fish broth
• Finely chopped parsley