Creamy Saffron Clams
Potatoes and saffron add depth of flavour to this deliciously creamy clam recipe.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 with bread
- 8 washed kipfler potatoes or other small waxy potato
- 1 small onion
- 1 tsp olive oil
- 100 ml white wine
- 1 kg cleaned clams
- 1 large pinch saffron threads
- 400 ml fish stock or vegetable stock
- 1/4 tsp ground fennel
- 200 ml cream
- Salt and white pepper
- 1 tbsp chopped fresh parsley (To serve)
- 1 tsp chopped fresh dill or the fronds of a fennel bulb, To serve
- pinch cayenne pepper (To serve)
Slice the potatoes in half and place in a small saucepan. Cover with boiling water and cook for 10 minutes until almost cooked.
Meanwhile finely chop the onion.
Using a large pan, gently heat the olive oil up and sweat off the onions until translucent but not coloured.
Add the wine and bring to the boil.
Once it comes to the boil add the clams. Put a tightly fitting lid on and cook for 5-7 minutes until they are all open. The cooking time depends on the size, clams will only open when cooked through so if they haven't opened you need to cook them for longer. Check them at 5 minutes, if they are still closed cook for a further 2 minutes. If you find one or two that haven't opened when all the rest have, discard them as they aren't edible.
Pour the clams and onions into a colander set over a bowl.
Return any juice to the pan ensuring that any dirt remains in the bowl.
Add the saffron threads and stir gently.
Pour in the fish stock, add the fennel, cream, cooked potatoes and season with salt and white pepper.
Bring to the boil and then turn down the heat and simmer for 5 minutes.
Add the clams back in and stir to heat through.
Enjoy sprinkled with parsley, dill and the optional sprinkling of cayenne pepper
Calories: 1122kcal | Carbohydrates: 148g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 159mg | Sodium: 1284mg | Potassium: 4273mg | Fiber: 15g | Sugar: 14g | Vitamin A: 38.3% | Vitamin C: 97.5% | Calcium: 25.2% | Iron: 45.7%