RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1270
| View Recipe |
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| Recipe Name: |
Clams with Saffron and Tomatoes |
| Source: |
, December 1997 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve. |
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| Nutrition per Serving: |
| Calories: |
229 |
Total Carbs: |
26.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
14.5 |
Protein: |
3.88 |
| Fiber: |
3.00 |
Sodium: |
229.75 |
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