Clams in Saffron & Caper Sauce

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"From our Saturday newspaper The Weekend West. Times are estimated."

Original is 4 servings


  • 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


  • 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.

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