Name: Steamed clams in saffron & spring green broth
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4 as a starter
Cuisine: Spanish
Ingredients: 700ml hot, low-salt chicken stock; 75g diced chorizo; 1 clove garlic thinly sliced; pinch of saffron strands; 2 small heads of spring greens finely shredded; 1kg small live clams or cockles, washed well; 2 tbsp fresh parsley finely chopped; 1 tbsp olive oil; lemon wedges, to serve

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Steamed clams in saffron & spring green broth

Steamed clams in saffron & spring green broth

Silvana Franco

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Serves 4 as a starter

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 5 out of 5.5 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

700ml hot, low-salt chicken stock
75g diced chorizo
1 clove garlic

thinly sliced
pinch of saffron

strands
2 small heads of spring greens

finely shredded
1kg small live clams

or cockles, washed well
2 tbsp fresh parsley

finely chopped
1 tbsp olive oil
lemon

wedges, to serve

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Nutrition: per serving

kcal156
fat10g
saturates2g
carbs5g
sugars3g
fibre3g
protein13g
salt0.88g

low

Method

step 1

Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.
step 2

Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
step 3

Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.

RECIPE TIPS

CLAMS

Clams are as salty as the sea, so use low-salt stock and don't add salt during cooking.

Recipe from Good Food magazine, March 2011

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A star rating of 5 out of 5.5 ratings

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