Steamed Clams with saffron

  Cook: 30 mins Easy to cook Makes 4


4 pounds live small hard-shelled clams and steamer clams.
3 tablespoons unsalted butter
3 cloves garlic, lightly chopped
1 small white onion, coarsely chopped
1 bottle dry white wine
1/2 teaspoon red pepper flakes
Small pinch saffron threads
Melted unsalted butter

How to Cook ?
  1. Melting the butter or olive oil in a steamer pot or a large kettle
  2. Pan fly the onion and garlic until soft.
  3. Add white wine, pepper flakes, and saffron threads; and bring to a slow boil.
  4. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes.
  5. Do not overcook, as clams will become tough and rubbery – throw any clams that do not open.
  6. Use tongs to transfer the clams to large individual soup bowls with melted butter.
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