Clams with Saffron and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup white wine vinegar |
1/2 teaspoon crushed saffron threads |
1 cup extra-virgin olive oil |
4 pounds littleneck clams, scrubbed |
1 1/2 cups cherry tomatoes (about one 12-ounce basket), halved |
2 large shallots, thinly sliced |
1 tablespoon plus 2 teaspoons finely chopped garlic |
2 tablespoons fresh lemon juice |
4 6x4-inch sourdough bread slices, cut into thirds |
1/2 cup chopped fresh italian parsley |
lemon wedges |
Directions:
1. 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.
2. 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.
3. Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
4. Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.
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