|Prep Time||20 minutes|
|Cook Time||10 minutes|
|Total Time||30 minutes|
I don’t know which I like better, the sauce that materializes while cooking the clams or the clams themselves. Be sure to have on hand plenty of grilled or fresh bread to dip into the broth. This is equally good with fresh mussels.
|1||Tbsp. good quality olive oil|
|1||pinch of red pepper flakes|
|3||garlic cloves, minced|
|1||cup chopped tomatoes (ripe plum, cherry, or grape tomatoes)|
|1||cup fairly dry white wine (whatever you’ve opened to drink while preparing the clams)|
|~||A pinch of saffron|
|1||lb. fresh clams, rinsed and drained|
|2 to 3||Tbsp. unsalted butter|
|~||Salt and pepper to taste|
This content is from the Culinate Kitchen collection.
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