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Steamed clams in saffron & spring green broth

Contains pork – recipe is for non-Muslims only
Upgrade this simple starter to a dinner party main with a splash of dry Sherry and a bed of spaghetti

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4 as a starter
  • Easy
  • Serves 4 as a starter
  • Easy
  • Calories 156
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 3
  • Protein 13
  • Fat 10
  • Fibre 3
  • Salt 0.88

Nutrition per serving

  • Calories 156
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 3
  • Protein 13
  • Fat 10
  • Fibre 3
  • Salt 0.88

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

Tip

Clams
Clams are as salty as the sea, so use low-salt stock and don't add salt during cooking.

Method

  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.

  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.

  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.

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