Steamed Clams with Saffron and Tomato

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"A simple and tasty way to prepare clams or mussels from the Wildwood Restaurant & Bar Portland, OR. Have lots of bread handy to soak up the delicious broth."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (698 g)
  • Calories 1064.2
  • Total Fat - 70.5 g
  • Saturated Fat - 25.4 g
  • Cholesterol - 242.6 mg
  • Sodium - 2191.6 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.1 g
  • Protein - 84.4 g
  • Calcium - 186 mg
  • Iron - 10.2 mg
  • Vitamin C - 26.2 mg
  • Thiamin - 0.2 mg

Step 1

Combine vinegar and saffron in large pot.

Step 2

Stir over medium-low heat until saffron begins to release its color, about 1 minute.

Step 3

Add tomatoes, shallots, garlic, then both oils.

Step 4

Add clams to mixture.

Step 5

Cover and cook over high heat until clams open, about 8 minutes; discard any clams that do not open.

Step 6

Using tongs, divide clams among 4 bowls.

Step 7

Mix parsley leaves into cooking liquid.

Step 8

Season to taste with salt.

Step 9

Ladle cooking liquid over clams and serve with toasted bread.

Tips & Variations


No special items needed.