Cooking Index - Cooking Recipes & IdeasClams With Saffron And Tomatoes Recipe - Cooking Index

Clams With Saffron And Tomatoes

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlWhite wine vinegar
1/2 teaspoon 2.5mlCrushed saffron threads
1 cup 237mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
4 lbs 1816g / 64ozLittleneck clams - scrubbed
1 1/2 cups 93g / 3.3ozCherry tomatoes - halved
  = (about one 12-oz basket)
2   Shallots - thinly sliced (large)
1 tablespoon 15mlFinely-chopped garlic - plus
2 teaspoons 10mlFinely-chopped garlic
2 tablespoons 30mlFresh lemon juice
4   Sourdough bread - (6" by 4") - cut into thirds
1/2 cup 73g / 2.6ozChopped 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.

Bon Appetit, December 1997


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