Steamed Clams with Saffron and Tomato
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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