The Recipes

Clams in Saffron Cream

I had a few clams and chorizo leftover from making paella two nights ago, so I figured this would be a good way to use them up.  I love going out and getting shellfish in any kind of broth because it means you get to mop up all of that yummy goodness with a few pieces of good crusty bread.  By cooking this at home, not only are you saving a bunch of money, but you don't risk overcooking the shellfish, which is something that happens far too often in restaurants, even those specializing in mussels or shellfish.

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Clams in Saffron Cream

Ingredients:

- 1/2 link chorizo

- 12 littleneck clams

- 3/4 c. heavy cream

- 1/2 shallot, diced

- 1 garlic clove, minced

- splash white wine

- a good pinch of saffron threads

- parsley, chopped for garnish

- 1 scallion, chopped for garnish

- 1-2 lemon wedges for garnish

- olive oil

Scrub the clams.  Discard any that won't close or are cracked.

In a large pot, heat 1 T. of oil.  Remove the chorizo from its casing and chop it into small pieces.  Add it to the pot and cook for 3-4 minutes.  Add the shallot and garlic and cook for another 2-3 minutes.  Add the wine to the pot and scrape up any brown bits from the bottom of the pot.  Add in the cream and saffron, stir, and let the mixture heat for 3-4 minutes.

Add the clams to the pot and cover.  As soon as the clams open, remove the pot from the heat and pour everything into a bowl.  Garnish with the scallion, parsley, and lemon wedges.

 

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