Steamed clams in saffron spring green broth
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
Instructions
Steamed clams in saffron & spring green broth serves 4 original recipe by BBC Good Food.
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