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Steamed clams in saffron & spring green broth

Steamed clams in saffron & spring green broth

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal156
fat10g
saturates2g
carbs5g
sugars3g
fibre3g
protein13g
low insalt0.88g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

Rating: 5 out of 5.2 ratings
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