Saffron and chorizo steamed clams recipe | delicious. magazine

Ingredients

• 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