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14 December 2012,23:45 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Clean the clams, discarding any damaged shells or open ones that do not close when lapped sharply with a knife.
  • Crumble the saffron into a bowl and add 1 tablespoon boiling water. Leave to stand for 5 minutes.
  • Heat the oil in a saucepan or large, lidded frying pan and fry the shallots for 5 minutes until softened.
  • Stir in the chilli, vinegar, saffron and its liquid and cook until bubbling.
  • Tip the clams into the pan and cover with a lid. Cook for about 5 minutes, shaking the pan frequently, until the shells have opened.
  • Turn the clams into small, warmed dishes, discarding any shells that remain closed.
  • Spoon over the cooking juices and serve warm with the Romesco sauce.    


  • 1½ kg fresh clams
  • 1 teaspoon saffron threads 
  • 5 tablespoons Cooking oil
  • 4 shallots, finely chopped
  • 2 medium-strength red chilli, deseeded and thinly sliced
  • 4 tablespoons sherry vinegar Romesco Sauce, to serve.

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