Clams With Saffron And Tomatoes

Recipe Ingredients

1/2 cup	118ml	White wine vinegar
1/2 teaspoon	2.5ml	Crushed saffron threads
1 cup	237ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4 lbs	1816g / 64oz	Littleneck clams - scrubbed
1 1/2 cups	93g / 3.3oz	Cherry tomatoes - halved
		= (about one 12-oz basket)
2		Shallots - thinly sliced (large)
1 tablespoon	15ml	Finely-chopped garlic - plus
2 teaspoons	10ml	Finely-chopped garlic
2 tablespoons	30ml	Fresh lemon juice
4		Sourdough bread - (6" by 4") - cut into thirds
1/2 cup	73g / 2.6oz	Chopped fresh Italian parsley
		Lemon wedges

Recipe Instructions

Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.

Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.

Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.

Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.

This recipe yields 4 servings as first course.

Source:
Bon Appetit, December 1997

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