Steamed clams in saffron & spring green broth

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N/A

Serves 4 as a starter

Source

Ingredients

700ml hot, low-salt chicken stock

75g diced chorizo

1 clove garlic , thinly sliced

pinch of saffron strands

2 small heads of spring greens , finely shredded

1kg small live clams or cockles, washed well

2 tbsp fresh parsley , finely chopped

1 tbsp olive oil

lemon wedges, to serve

Method

Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.

Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.

Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.