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Clams in tomato and saffron sauce


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  • 1 pound small fresh clams
  • pinch saffron threads
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup dry sherry
  • 2 tablespoon tomato paste
  • 1 tablespoon fresh chopped flat leaf parsley
  • pinch sweet smoked spanish paprika
  • pinch of cayenne
  • 1 tablespoon ground almonds
  • bread. lots of bread!


Servings 4


Step 1

to clean clams, put them in a bowl of cold salty water and let soak for 2 hours. This should help get rid of some of the grit.

Put saffron threads in a bowl with 1 tablespoon of hot water and let soak.

Heat olive oil in a casserole dish over gentle heat, then add the onion and cook for 3 minutes. Add the garlic, sherry, tomato paste, parsely, paprika, cayenne, saffron with its juice, and 1/4 cup of water. Bring to a boil and boil for 4 minutes.

Add the clams, cover with a lid and cook for 4 minutes until the shells steam open. Discard any that don't.

Stir in the ground almonds and cook for 1 minute more. Remove from heat and set aside, covered wit a lid for 5 minutes. Serve warm with plenty of bread to mop up juices.


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