Saffron and chorizo steamed clams
- May 2016
- Serves 2-4
- Hands-on time 35 min
Pomegranate and fresh parsley transforms this into a vibrant, colourful dish; a one-pot shellfish recipe that’s bound to impress.
- 13.5g (4.2g saturated)
- 6g (4.9g sugars)
- 500g fresh clams
- 120g spicy cooking chorizo, skin removed, crumbled
- 1 tbsp olive oil
- 3 shallots, chopped
- 1 small leek, halved lengthways and sliced
- Thumb-size piece fresh ginger, finely grated
- 2 garlic cloves, crushed
- Small pinch saffron strands, toasted, then soaked in 2 tbsp boiling water for 2-3 minutes
- 50ml dry white wine
- Small bunch fresh flatleaf parsley, roughly chopped
- 1 pomegranate, halved and seeds knocked out
- Gently scrub the clams, discarding any that don’t close, then soak in salted water for about 20 minutes so they expel any sand. The soaking water should taste like the sea; not enough salt and they’ll drown. Rinse, drain, then chill the clams until ready to use, but for no longer than 6 hours.
- Cook the chorizo in a large pan (one that has a lid) over a moderate heat for 3-4 minutes, stirring, until the oil is released. Remove the chorizo from the pan, leaving behind the red oil. Add the olive oil and let it heat up, then add the shallots, leek, ginger and garlic and cook until soft.
- Add the saffron and cook for 1-2 minutes, then turn up the heat and add the clams and wine. Cover and leave to bubble for 2 minutes or until all the clams are open (discard any that stay closed). Return the chorizo to the pan and add the parsley. Mix gently, being careful not to dislodge the clams from their shells.
- Spoon onto a warm serving platter, then scatter with a handful or two of the pomegranate seeds. Serve immediately with buttered crusty bread, if you like.
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