Broiled Clams with Saffron & Sausage
There is something to be said for the simplicity of a good broiled clam dish. Many chefs have there own renditions of this traditional classic dish, most have onions, garlic, sausage (usually Chorizo), saffron; others add tomatoes, thick cut bacon lardons and toasted almonds. In all variations there is a common denominator of comfort, comfort in sharing, comfort in gently prying the shells open to expose the tender essence of the sea and comfort in broth diving with a good rustic crusty bread.
- Approx. 18 live, ocean or littleneck clams
- 3 oz cooking oil
- 3 oz. sausage sliced thin. I used chicken & herb but a good quality chorizo works great.
- 2 oz yellow onion, sliced
- 6 ea clove garlic, crushed
- 2 ea ribs celery, sliced
- 1 oz ea green & red bell peppers, sliced
- 1 ea lemon, zest & juice of
- 2 oz cream sherry, sherry or cooking white wine
- 1 pinch saffron
- Heat pan, skillet or roasting pan, add oil, cook vegetables and sausage until lightly browned, add saffron, lemon juice & zest & cream sherry. Arrange clams top shell up, being careful not to crowd.
- Transfer pan to the oven set on Broil. Broil for about 10 minutes or until clams open. You may need to manually open a couple of clams, just to help them along
Note: Serve with crusty bread for broth diving. Be sure to share!
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