Best Steamed Clams In Saffron Spring Green Broth Recipes

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STEAMED CLAMS IN GARLIC SAFFRON BROTH



Steamed Clams in Garlic Saffron Broth image

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Steps:

  • Crumble saffron into 1 cup of boiling water. Set aside to steep.
  • Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g

STEAMED CLAMS WITH SPRING HERBS



Steamed Clams With Spring Herbs image

A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.

Provided by Melissa Clark

Categories     easy, quick, main course

Time 25m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh tarragon
2 1/2 pounds littleneck clams (about 30 clams), scrubbed
1/4 cup minced chives
Grated zest of 1 lime
Pinch red pepper flakes
2 tablespoons unsalted butter
1 1/2 tablespoons lime juice

Steps:

  • In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.
  • Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don't open.)
  • Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
  • Spoon pan juices over clams. Serve immediately.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 1312 milligrams, Sugar 1 gram, TransFat 0 grams

CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH



Clams and White Fish in Carrot-Saffron Broth image

Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry tomatoes-along with fragrant aromatics like white wine, orange zest, and saffron-brighten up this wintry stew, making it a perfect dish for a cozy night in.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h20m

Number Of Ingredients 14

1/8 teaspoon saffron
Kosher salt and freshly ground pepper
2 teaspoons grated orange zest, plus orange wedges for serving
4 pieces white fish, such as halibut or cod (each 3 ounces), skin removed
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 leek, halved and well washed
1 fennel bulb
3 tablespoons unsalted butter
6 ounces cherry tomatoes, such as Sungold, halved (1 1/2 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
4 carrots, peeled and cut into 1 1/2-inch pieces (1 1/2 cups)
1 cup clam juice, such as Bar Harbor
1 pound littleneck clams (16 to 20), scrubbed and purged (see cook's note)
Crusty bread, for serving

Steps:

  • To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
  • Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
  • Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
  • Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
  • Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.

STEAMED CLAMS WITH CHORIZO, CITRUS AND SAFFRON AIOLI



Steamed Clams with Chorizo, Citrus and Saffron Aioli image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 large chorizo
2 pounds clams, cleaned
1/2 cup Albareino Spanish white wine
1/2 orange
Saffron Aioli, recipe follows
1/4 bunch fresh flat-leaf parsley, leaves chopped
1/2 teaspoon saffron threads
1/4 cup hot water
2 garlic cloves
*2 egg yolks (See Disclaimer)
1 cup blanched slivered almonds
Kosher salt
1/2 orange, juiced
3 cups extra-virgin olive oil
Water as needed, to thin

Steps:

  • Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.
  • Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

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