Steamed Clams In Saffron & Spring Green Broth
This flavorful and aromatic dish brings together the briny freshness of clams or cockles with the smoky richness of chorizo in a hearty and satisfying broth. Savory garlic, saffron, and fresh greens add depth of flavor, creating a delicious seafood experience that is both easy to prepare and impressive to serve. Enjoy the taste of the sea with a touch of warmth in every comforting spoonful.
— Constant Cookbook
Ingredients
- 700ml hot, low-salt chicken stock
- 75g diced chorizo
- 1 clove garlic , thinly sliced
- pinch of saffron strands
- 2 small heads of spring greens , finely shredded
- 1kg small live clams or cockles, washed well
- 2 tbsp fresh parsley , finely chopped
- 1 tbsp olive oil
- lemon wedges, to serve
Instructions
- Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.
- Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
- Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4 as a starter
Nutrition
- Calories: 156 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.88 milligram of sodium
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