Clams with Saffron, Tomato and Garlic Recipe

Name: Clams with Saffron, Tomato and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pinch of saffron threads; 3 tablespoons white wine vinegar; 1/4 cup olive oil; 1/4 cup vegetable oil; 1/2 teaspoon freshly ground pepper; 4 pounds clams, scrubbed and rinsed; 1 cup cherry tomatoes, halved; 2 shallots, thinly sliced; 2 large garlic cloves, minced; 1/2 cup Pinot Gris; 1/2 cup flat-leaf parsley leaves

Servings: persons

1
In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute.
2
Let cool, then whisk in the olive and vegetable oils and the pepper.
3
In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine.
4
Cover and cook over high heat for 5 minutes.
5
Transfer any clams that have opened to a large bowl.
6
Cover and continue to cook, removing the clams as they open.
7
Pour the hot broth over the clams, leaving behind any grit.
8
Garnish with the parsley and serve.

364

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 11 ingredients. The key ingredients include: Pinch of saffron threads, 3 tablespoons white wine vinegar, 1/4 cup olive oil, 1/4 cup vegetable oil, and more.

Yes, Clams with Saffron, Tomato and Garlic 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 with Saffron, Tomato and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions