Clams in tomato and saffron sauce
- 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!
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.