Risotto Alle Vongole (Risotto With Clams)

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3 dozen littleneck clams (about 2 1/2 pounds)

8 1/2 cups water, divided

3 tablespoons olive oil, divided

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons minced garlic

1 1/2 cups Arborio rice or other short-grain rice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Chopped fresh parsley (optional)

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