Steamed Clams in Saffron and Spring Green Broth Recipe with Images
Learn how to prepare steamed clams in saffron and spring green broth using live clams, saffron strands, chorizo, olive oil, spring greens, and fish stock. Here is a simple recipe guide with images.
Recipes by Finechef 
Prep Time
10 min
Cook Time
15 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mise-en-place)
Assemble all the Steamed Clams in Saffron and Spring Green Broth Recipe ingredients on the preparation table.
- Chop the parsley and garlic.
- Dice the chorizo.
- Place the necessary cooking equipment nearby.
How to prepare Steamed Clams in Saffron and Spring Green Broth
Follow these simple steps to the end.
Ingredients
- 100ml- olive oil
- 300g- spring greens
- 150g- chorizo
- 2- lemons
- 2tbsp- saffron strands
- 2000g- live clams
- 2- garlic cloves
- 1400ml- fish stock
- 4tbsp- parsley
Nutritional Information
- Protein: 16.3g
- Cals: 255kcal
- Energy: 1059kJ
- Sat fat: 14.2g
- Carb: 5.6g
- Sugar: 2.7g
- Sodium: 0.9g
- Fat: 18.5g
- Fibre: 2.5g
Directions
1. Prepare the base.
Heat the olive oil in a deep pan. Sauté the sliced chorizo and garlic until aromatic.
2. Add the broth and saffron.
Pour in the fish stock and saffron with its soaking water. Bring to a gentle simmer and season lightly with salt and black pepper.
3. Add spring greens.
Stir in the chopped spring greens and cook for 2 minutes.
4. Steam the clams.
Add the cleaned live clams to the simmering broth. Cover the pan and steam for 10 minutes until the clams have opened. Discard any clams that remain closed.
5. Finish the dish.
Remove from heat. Sprinkle chopped parsley over the clams. Squeeze lemon juice and drizzle a little extra olive oil.
6. Serve.
Serve with lemon wedges and crusty bread.
