Wash the clams in cold water and place in a bowl filled with heavily salted cold water for 2hrs so they expel any sand or grit.
Combine the hazelnuts, parsley, coriander and 80ml of olive oil in a food processor, blitz to a coarse mix.
Remove from the blender, add grated lemon zest add a pinch of salt and reserve.
Preheat the oven at 210ºC with the fan on the highest setting.
Take a medium-sized pot, mash the garlic cloves and add to the pot with 100ml of olive oil.
Take a different pot and heat the stock on medium-high heat until simmering stage.
Add the rice to the pot with the garlic and cook over medium heat for 5mins.
Add the stock and cook over medium heat for 7mins.
Once cooked, add the rice to a large tray and bake in the oven for 3mins.
Meanwhile, remove the clams from the water, dry, and scatter over the rice. Place back into the oven for a further 4 minutes or until all the clams are open.
Turn the oven off and leave to rest for 5 minutes.
Scatter hazelnuts, mix, and serve.