Steamed clams in saffron & spring green broth recipe | Good Food
Upgrade this simple starter to a dinner party main with a splash of dry Sherry and a bed of spaghetti, from BBC Good Food.
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Slotted spoon
- Ladle
- Measuring cup
- Measuring spoon
- Serving bowl
- Stove
- Spoon
Ingredients
- 700ml hot, low-salt chicken stock
- 75g diced chorizo
- 1 clove garlic thinly sliced
- pinch of saffron strands
- 2 small heads of spring greens finely shredded
- 1kg small live clams or cockles, washed well
- 2 tbsp fresh parsley finely chopped
- 1 tbsp olive oil
- lemon wedges, to serve
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