Saturday, March 2, 2013

Clams in Saffron Broth

We are on a seafood spree these days. This is a simple but very delicious recipe for clams in a savory saffron and white wine broth.  Don't forgot to pick up some fresh baguette because you would need some for the broth, which just might be the best part.

Clams in Saffron Broth
1 pinch of saffron threads
1 cup of luke warm water
2 tbsp olive oil
2 shallots, minced
2 garlic cloves minced
1/2 cup white wine
approx. 2 dz small clams, cleaned
1/4 cup chopped parsley

1. Using your finger tips, crumble the saffron threads into the water to make a broth. Set aside
2. Heat the oil in a large skillet. Add the shallots and garlic and cook until lightly browned. Stir in the white wine, scraping up any bits of shallots and garlic that have stuck to the pot as you go.
3. Add the saffron broth and the clams. Stir, cover the pot and cook for approximately 10 minutes until all of the clams have opened. (Discard those that have not.) Sprinkle in the parsley and serve with toasted baguette slices.

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