How To Make Steamed Clams in Saffron & Spring Green Broth
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Serves:
Ingredients
- 2 lbs clams, cleaned
- 2 cups vegetable broth
- 1 cup white wine
- 1/2 teaspoon saffron threads
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup snap peas, trimmed
- 1 cup asparagus, sliced into 1-inch pieces
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the shallot and garlic, and cook until softened.
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Add the vegetable broth, white wine, and saffron threads to the pot. Bring to a simmer.
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Add the clams to the pot, cover, and cook for about 5 minutes, or until the clams have opened.
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Remove the clams from the pot with a slotted spoon and set aside. Discard any clams that did not open.
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Add the snap peas and asparagus to the broth in the pot. Cook for about 2 minutes, or until the vegetables are tender-crisp.
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Divide the clams and vegetables among serving bowls. Ladle the broth over the top.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 230kcal
- Total Fat : 4g
- Saturated Fat : 0.5g
- Cholesterol : 30mg
- Sodium : 820mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 15g
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