Clams With Saffron And Tomatoes

Clams With Saffron And Tomatoes
Clams With Saffron And Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup white wine vinegar

  • 1/2

    teaspoon crushed saffron threads

  • 1

    cup extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    pounds littleneck clams scrubbed

  • 1 1/2

    cups cherry tomatoes halved (about one 12-oz basket)

  • 2

    large shallots thinly sliced

  • 1

    tablespoon finely-chopped garlic plus

  • 2

    teaspoons finely-chopped garlic

  • 2

    tablespoons fresh lemon juice

  • 4

    slices sourdough bread - (6" by 4") cut into thirds

  • 1/2

    cup chopped fresh Italian parsley

  • Lemon wedges

Directions

Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper. Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot. Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes. Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve. This recipe yields 4 servings as first course.

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