Clams with Saffron and Tomatoes Recipe

Name: Clams with Saffron and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place vinegar and saffron in heavy large pot over low heat.
2
Cook 1 minute to blend flavors.
3
Remove from heat; let cool.
4
Whisk in olive oil.
5
Season vinaigrette to taste with salt and pepper.
6
Preheat broiler.
7
Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot.
8
Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
9
Remove pot from heat.
10
Using tongs, arrange clams in large serving bowl.
11
Add lemon juice to saffron-tomato broth in pot.
12
Meanwhile, brush sourdough bread slices lightly with olive oil.
13
Rub bread with remaining 2 teaspoons garlic.
14
Broil bread until golden, about 2 minutes.
15
Sprinkle clams with chopped parsley.
16
Pour saffron-tomato broth over clams.
17
Garnish with sourdough toasts and lemon wedges and serve.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup white wine vinegar, 1/2 teaspoon crushed saffron threads, 1 cup extra-virgin olive oil, 4 pounds littleneck clams, scrubbed, and more.

Yes, Clams with Saffron and Tomatoes 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.

Clams with Saffron and Tomatoes

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