Steamed clams in saffron & spring green broth

Name: Steamed clams in saffron & spring green broth
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 700 milliliters hot, low-salt chicken stock; 75 grams diced chorizo; 1 clove garlic, thinly sliced; 1 pinch pinch of saffron strands; 2 small heads spring greens, finely shredded; 1 kg live clams or cockles, washed well; 2 Tbsps fresh parsley, finely chopped; 1 Tbsp olive oil; 1 serving lemon wedges, to serve

Steamed clams in saffron & spring green broth requires roughly 15 minutes from start to finish. This main course has 147 calories, 12g of protein, and 9g of fat per serving. This recipe serves 4. It will be a hit at your Spring event. A mixture of lemon wedges, saffron strands, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you like this recipe, you might also like recipes such as Capellini With Mussels & Clams In Rich Saffron Broth, Grill-Braised Clams and Chorizo in Tomato-Saffron Broth, and Steamed Clams or Mussels in Seasoned Broth.

Instructions

Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil.

Ingredients you will need

Chorizo

Saffron

Garlic

Stock

Equipment you will use

Frying Pan

Add the greens, cover and cook for 2 mins until completely wilted.

Ingredients you will need

Greens

Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.

Ingredients you will need

Parsley

Clams

Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth.

Ingredients you will need

Greens

Broth

Clams

Equipment you will use

Slotted Spoon

Bowl

Ladle

Drizzle with oil and serve with the lemon to squeeze over.

Ingredients you will need

Lemon

Cooking Oil

Equipment

Ingredients

Servings:

700milliliters

hot, low-salt chicken stock 75grams

diced chorizo 1clove

garlic, thinly sliced 1pinch

pinch of saffron strands 2small heads

spring greens, finely shredded 1kg

live clams or cockles, washed well 2Tbsps

fresh parsley, finely chopped 1Tbsp

olive oil 1serving

lemon wedges, to serve

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.