Recipe provided by Mate With a Plate guest Richard Uttley.
Serves 6. GF. Time 25 mins+ Overnight to steep.
I have childhood memories of my grandma taking me for walks on the beach outside of where we lived in Blackpool, England. I loved finding clams but was always disappointed when there was no meat inside the shells. This recipe, with a sunny yellow sauce from New Zealand Saffron is inspired from this memory.
- 2 large pinches saffron
- 200ml freshly boiled water
- 1 tbsp canola oil
- 200g finely chopped shallots
- 200ml dry white wine
- 500ml cream
- 2kg littleneck clams
- salt and pepper
- freshly chopped soft herbs, for garnish
- The day before you plan to cook, soak the saffron in the water and leave to steep overnight.
- Heat oil in a large frying pan over a medium heat.
- Add shallots and cook for 10-12 minutes until soft and translucent, stirring occasionally.
- Add the saffron and soaking water and simmer until liquid is reduced by half.
- Add wine and simmer again to reduce by half.
- Stir in cream and then immediately add the clams to let them cook as the cream heats in the sauce; don’t let the sauce boil, or it will split.
- As sauce begins to thicken, remove the pan from the heat and season with salt and pepper as needed.
- Serve immediately, garnished with fresh soft herbs
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