Clams in Saffron & Caper Sauce
Recipe: #35330
July 25, 2020
Categories: Onions, 5-Minute Prep, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Clams, Butter/Margarine, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (319 g)
- Calories 339.7
- Total Fat - 13.9 g
- Saturated Fat - 7.5 g
- Cholesterol - 104.2 mg
- Sodium - 1818.2 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.7 g
- Sugars - 0.8 g
- Protein - 38.9 g
- Calcium - 115.1 mg
- Iron - 4.8 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain clams reserving a 1/4 cup liquid from one of the bags.
Step 2
Heat butter in a deep frying pan over medium heat and add onion, chilli, garlic and capers and cook, stirring occasionally until onion is soft and then add wine and saffron and bring to a boil and and simmer for 3 minutes or until liquid is reduced by half,
Step 3
Now add clam shells and reserved liquid and stir in parsley and lemon juice and bring to a boil and boil for two minutes, or until shells are opened and clams are heated through,
Step 4
Discard any unopened shells and serve clams in shells with sauce and warm, crusty bread
Tips
- Fresh pre-cooked clams are available from most supermarkets.
- You could use mussels instead of clams or a mix of both but don't forget to debeard the mussels.