- 700ml hot, low-salt chicken stock
- 75g diced chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 clove garlic, thinly sliced
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- pinch of saffron strands
The 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 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
ClamsClams are as salty as the sea, so use low-salt stock and don't add salt during cooking.