Steamed clams in saffron & spring green broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
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
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.
