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
  • Easy

Nutrition per serving

  • kcal 156
  • fat 10g
  • saturates 2g
  • carbs 5g
  • sugars 3g
  • fibre 3g
  • protein 13g
  • salt 0.88g


  • 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


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


  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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