• 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.


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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