(Single Serving, multiply by how every many people you are trying to feed)
Ingredients:
12 littleneck clams, scrubbed
1 tablespoon olive oil
1 clove garlic, minced
1/2 shallot, finely chopped
A pinch of saffron threads
1/4 cup dry white wine
1/2 cup seafood or chicken broth
1 l-2 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
Salt and black pepper to taste (no salt is needed because the clams are very briney)
1/2 Lemon juiced
Crusty bread for serving
Instructions:
Prepare the Clams: Scrub the littleneck clams under cold running water to remove any dirt or sand. Discard any clams that are cracked or open and won’t close when lightly pressed.
Saffron Broth: In a small pot or saucepan, heat the olive oil over medium heat. Add the minced garlic, chopped shallot, and saffron threads. Sauté for 2-3 minutes until the garlic and shallot are fragrant and the saffron releases its color and aroma.
Adding Liquids: Pour in the white wine and allow it to simmer for 2-3 minutes to cook off the alcohol. Add the seafood or chicken broth to the pot. Bring the mixture to a gentle simmer.
Steaming the Clams: Add the cleaned littleneck clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams open. Discard any clams that haven't opened after cooking.
Butter and Seasoning: Once the clams are cooked, add the butter to the broth. Let it melt into the broth, stirring gently to incorporate. Season the broth with salt and black pepper if needed and a squeeze of fresh lemon juice. Stir in the chopped fresh parsley.
Serve: Serve with slices of crusty bread to soak up the flavorful broth.
