Steamed Clams With Saffron and Tomato Recipe

Name: Steamed Clams With Saffron and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup white wine vinegar; 1 pinch saffron thread; 16 cherry tomatoes, halved; 2 large shallots, thinly sliced; 1 tablespoon garlic, minced; ¼ cup olive oil; ¼ cup vegetable oil; 3 lbs clams, scrubbed; ½ cup fresh Italian parsley; sourdough bread, toasted

Servings: persons

¼ cup white wine vinegar
1 pinch saffron thread
16 cherry tomatoes, halved
2 large shallots, thinly sliced
1 tablespoon garlic, minced
¼ cup olive oil
¼ cup vegetable oil
3 lbs clams, scrubbed
½ cup fresh Italian parsley
sourdough bread, toasted

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.

356

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 10 ingredients. The key ingredients include: ¼ cup white wine vinegar, 1 pinch saffron thread, 16 cherry tomatoes, halved, 2 large shallots, thinly sliced, and more.

Yes, Steamed Clams With Saffron and Tomato 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.

Steamed Clams With Saffron and Tomato

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