How To Make Saffron Clams

Step 2: Make the sauce

Heat a medium saucepan on a high heat. Place onions, garlic, ginger, and allow them to sweat for a few minutes. Add the shrimp, pressing on their heads to maximize the flavour. Add the tomatoes and let cook for about one minute.

Next, add the wine, clams, saffron, thyme, and stir well. Now, add the chicken stock and bring everything to a boil, lower the temperature, and let simmer until the liquid is reduced to a quantity of about one half of its original quantity.

Step 3: Strain the sauce

When the sauce has cooked for about 30 mins and has reduced strain it into another saucepan, pressing the juice out of the solids with the heel of a spoon. Discard the solids and place the sauce back on the stove.

Step 4: Cook the clams

Start by adding the potatoes to the sauce and let them slowly cook. After a few minutes, add the olives, the courgette and stir briefly. Now add the clams and simmer. Once all the clams have opened, remove the pan from the heat.

Step 5: Present and serve

Just before serving, mix in fresh parsley and stir briefly. Spoon clams into a serving dish and serve with some crusty bread.