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Epicurious
Bon Appétit

Clams with Saffron and Tomatoes

4.3

(12)

Recipe information

  • Yield

    Serves 4 as first course

Ingredients

1/2 cup white wine vinegar
1/2 teaspoon crushed saffron threads
1 cup extra-virgin olive oil
4 pounds littleneck clams, scrubbed
1 1/2 cups cherry tomatoes (about one 12-ounce basket), halved
2 large shallots, thinly sliced
1 tablespoon plus 2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
4 6x4-inch sourdough bread slices, cut into thirds
1/2 cup chopped fresh Italian parsley
Lemon wedges

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.

    Step 4

    Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.

TagsClamShellfishSeafoodSaffronHerbs & SpicesCherry TomatoTomatoVegetableShallotStarterDinnerDairy FreeGluten FreeNut FreeEasy30 Minutes or LessSimmerBon Appétit
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