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Steamed clams in saffron & spring green broth

Steamed clams in saffron & spring green broth

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(2 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4 as a starter
Upgrade this simple starter to a dinner party main with a splash of dry Sherry and a bed of spaghetti

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories156
  • fat10g
  • saturates2g
  • carbs5g
  • sugars3g
  • fibre3g
  • protein13g
  • salt0.88g
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Ingredients

  • 700ml hot, low-salt chicken stock
  • 75g diced chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 clove garlic, thinly sliced

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • pinch of saffron strands

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 small heads of spring greens, finely shredded

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 1kg small live clams or cockles, washed well
  • 2 tbsp fresh parsley, finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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Method

  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.

  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.

  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.

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Comments (2)

jenniferstapleton's picture
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Being a "fishatarian", I used fish stock and meatfree chorizo in this - it was really delicious and very easy.

jessicawi's picture
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delicious! didn't bother with the saffron as we're on a strict budget, and added a chopped red chilli at the garlic stage. a taste sensation, and exceptionally healthy!

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