Celebrate the summer with our delightful Clams in White Wine and Saffron Sauce—a tantalizing fusion of flavors, perfect for al fresco gatherings.
2 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil, extra for dipping
1 bu green onions, sliced thin on the bias
2 garlic cloves, minced
2 thin slices of prosciutto, diced
2 LBS Manila clams or another small clam
1/4 C dry white wine
2 Tbsp Italian parsley, finely chopped
1/2 teaspoon dried red chili flakes
1 Tsp lemon juice
A few strands of saffron
1/4 C clam juice
1/4 C chicken broth
1 French baguette
Heat olive oil in medium pot and sauté the green onions, garlic and prosciutto until soft, about 4 minutes.
Add the clams and cook over high heat for a few minutes, shaking pot constantly.
Add the wine and cook until almost dry.
Reduce heat to medium and add remaining ingredients.
Cover and cook until clams open. Discard any that do not open.
Divide clams and juice into 4 serving bowls. Serve with French baguette and extra olive oil for dipping