STEAMED CLAMS IN SAFFRON & SPRING GREEN BROTH

Steamed clams in saffron & spring green broth image

Upgrade this simple starter to a dinner party main with a splash of dry sherry and a bed of spaghetti

Provided by Silvana Franco

Time 15m

Yield Serves 4 as a starter

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 156 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium