Steamed clams in saffron & spring green broth
Upgrade this simple starter to a dinner party main with a splash of dry Sherry and a bed of spaghetti
- Prep: 5 mins
Cook: 10 mins
- Serves 4 as a starter
- Easy
Ingredients
- 700ml hot, low-salt chicken stock
- 75g diced chorizo
- 1 clove garlic, thinly sliced
- pinch of saffron strands
- 2 small heads of spring greens, finely shredded
- 1kg small live clams or cockles, washed well
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- lemon wedges, to serve
Clams
Clams are as salty as the sea, so use low-salt stock and don't add salt during cooking.
Method
-
Place the stock, chorizo, garlic and
saffron in a large pan and bring to the
boil. Add the greens, cover and cook
for 2 mins until completely wilted.
-
Add the clams, cover and cook over
a high heat for 4-5 mins until every clam
has opened. Stir in the chopped parsley.
-
Using a slotted spoon, divide the greens
and clams between large, shallow bowls
then ladle over the broth. Drizzle with oil
and serve with the lemon to squeeze over.
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