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
- kcal156
- fat10g
- saturates2g
- carbs5g
- sugars3g
- fibre3g
- protein13g
- salt0.88g
Ingredients
- 700ml hot, low-salt chicken stock
- 75g diced chorizo
Chorizo
chore-reeth-ohA coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 clove garlic, thinly sliced
Garlic
gar-likPart 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-fronThe 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-eensSpring 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-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- lemon wedges, to serve
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Method
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.
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