Steamed Clams With Saffron and Tomato |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A simple and tasty way to prepare clams or mussels from the Wildwood Restaurant & Bar Portland, OR. Have lots of bread handy to soak up the delicious broth. Ingredients:
1/4 cup white wine vinegar |
1 pinch saffron thread |
16 cherry tomatoes, halved |
2 large shallots, thinly sliced |
1 tablespoon garlic, minced |
1/4 cup olive oil |
1/4 cup vegetable oil |
3 lbs clams, scrubbed |
1/2 cup fresh italian parsley |
sourdough bread, toasted |
Directions:
1. Combine vinegar and saffron in large pot.
2. Stir over medium-low heat until saffron begins to release its color, about 1 minute.
3. Add tomatoes, shallots, garlic, then both oils.
4. Add clams to mixture.
5. Cover and cook over high heat until clams open, about 8 minutes; discard any clams that do not open.
6. Using tongs, divide clams among 4 bowls.
7. Mix parsley leaves into cooking liquid.
8. Season to taste with salt.
9. Ladle cooking liquid over clams and serve with toast.
|
|