Ingredients with Measurements:
- 2 lbs. fresh clams
- 1 tbsp. olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp. saffron threads
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot with a steamer basket
Step-by-step instructions:
1. Rinse the clams under cold running water and discard any that are open or broken.
2. Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and cook until softened, about 2-3 minutes.
3. Add the saffron threads and stir to combine.
4. Pour in the white wine and chicken broth and bring to a simmer.
5. Add the clams to the pot and cover with a lid. Steam for 5-7 minutes, or until the clams have opened.
6. Remove the clams from the pot with a slotted spoon and place them in a serving bowl.
7. Add the heavy cream to the broth and stir to combine. Season with salt and pepper to taste.
8. Pour the saffron broth over the clams and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 6g
Protein: 12g
Sodium: 400mg
Substitutions for ingredients:
- Clams: Mussels or other shellfish can be used instead.
- Saffron threads: Turmeric can be used as a substitute.
- Dry white wine: Chicken or vegetable broth can be used instead.
Variations:
- Add diced tomatoes to the broth for a more flavorful sauce.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add chopped bacon to the shallot and garlic mixture for a smoky flavor.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Serve with crusty bread to soak up the saffron broth.
- Garnish with lemon wedges for a fresh burst of flavor.
Storage instructions:
Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the clams and broth in a pot over medium heat until warmed through.
Presentation ideas:
Serve the clams in a large bowl with the saffron broth poured over the top.
Garnishes:
Chopped fresh parsley and lemon wedges.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the clams do not open during cooking, discard them immediately as they may be unsafe to eat.
Food safety advice:
Make sure to rinse the clams thoroughly before cooking to remove any sand or grit.
Food history:
Steamed clams with saffron broth is a classic seafood dish that originated in Mediterranean cuisine.
Flavor profiles:
The saffron broth adds a subtle, earthy flavor to the sweet and briny clams.
Serving suggestions:
Serve the clams as an appetizer or main course with a side dish and a glass of wine.
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