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