Clams and Sausage In Saffron Sauce Recipe

Name: Clams and Sausage In Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes; 1/2 teaspoon saffron; 6 tablespoons olive oil; 1/2 pound chorizo, sliced; 1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks; 1/2 cup chopped onion; 1/2 cup chopped sweet red pepper; 3 cloves garlic, minced; 1/2 teaspoon dried oregano; 2 dozen littleneck clams, scrubbed; 4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick; 2 tablespoons minced fresh parsley

Servings: persons

2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes
1/2 teaspoon saffron
6 tablespoons olive oil
1/2 pound chorizo, sliced
1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 cloves garlic, minced
1/2 teaspoon dried oregano
2 dozen littleneck clams, scrubbed
4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick
2 tablespoons minced fresh parsley

1
Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice.
2
Strain the hot juice into a bowl, reserving the tomato pulp.
3
Stir the saffron into the juice and allow to steep while continuing with the recipe.
4
If using canned tomatoes, chop the pulp.
5
Heat two tablespoons of the oil in a large, heavy casserole.
6
Add the sausages and saute until they are lightly browned.
7
Remove the sausages from the pan and reserve.
8
Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown.
9
Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams.
10
Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
11
While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned.
12
Drain them on absorbent paper.
13
To serve, place the fried bread in each of four shallow bowls.
14
Spoon the clams and sausage, along with the liquid, over the bread.
15
Sprinkle with parsley and serve

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes, 1/2 teaspoon saffron, 6 tablespoons olive oil, 1/2 pound chorizo, sliced, and more.

Yes, Clams and Sausage In Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clams and Sausage In Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions