Steamed clams in saffron & spring green broth
Upgrade this simple starter to a dinner party main with a splash of dry Sherry and a bed of spaghetti
Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Super healthy
- 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.
- Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
- 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.
Clams
Clams are as salty as the sea, so use low-salt stock and don't add salt during cooking.
PER SERVING
156 kcalories, protein 13g, carbohydrate 5g, fat 10 g, saturated fat 2g, fibre 3g, sugar 3g, salt 0.88 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1128650/
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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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A simple pasta dish with a hint of spice makes for a super satisfying supper
18
ratings
Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Super healthy
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
PER SERVING
156 kcalories, protein 13g, carbohydrate 5g, fat 10 g, saturated fat 2g, fibre 3g, sugar 3g, salt 0.88 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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15 March 2011
jessicawi rated and commented on this recipe
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14 July 2012
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