Steamed clams in saffron & spring green broth
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 156 | |
| fat | 10g | |
| saturates | 2g | |
| carbs | 5g | |
| sugars | 3g | |
| fibre | 3g | |
| protein | 13g | |
| low in | salt | 0.88g |
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.
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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