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RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1270
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Recipe Name: Clams with Saffron and Tomatoes
Source: , December 1997
Submitted by: Lindy H. Frank Last Modified: 2010-02-02
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
# Sides Included: 0 Difficulty: Easy
Yields : 0 Cup Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Ingredients:
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.
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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