Clams with Saffron, Tomato and Garlic

1. 1

   In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute.

2. 2

   Let cool, then whisk in the olive and vegetable oils and the pepper.

3. 3

   In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine.

4. 4

   Cover and cook over high heat for 5 minutes.

5. 5

   Transfer any clams that have opened to a large bowl.

6. 6

   Cover and continue to cook, removing the clams as they open.

7. 7

   Pour the hot broth over the clams, leaving behind any grit.

8. 8

   Garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.