Page 29 - 2022 Passport on a Plate Guide Book

Spanish Ingredients 1/2 tsp saffron threads
1 lbs fresh clams

4 cloves garlic 2 tbsp freshly chopped parsley
pinch sea salt
Steamed 1 shallot pinch black pepper

2 tbsp extra virgin olive oil 1 lemon
Clams 1/4 cup white wine
1/2 tsp saffron threads

1. Heat a 1/4 cup of white wine in a sauce pan, before it comes to a boil transfer it to a
bowl and pinch in 1/2 tsp of saffron threads and set aside
2. Finely mince 4 cloves of garlic, finely dice 1 shallot and rinse 1 lbs. of fresh clams under
cold running water, if your clams are not already cleaned scrub each one clean with a

stiff brush to get rid of any excess dirt
3. Heat a sauce pan with a medium heat and add 2 tbsp of extra virgin olive oil, after 2

minutes add the diced shallot and minced garlic and mix around with the olive oil, after
2-3 minutes add the saffron infused wine, lightly season with sea salt, freshly cracked
black pepper and 1 tbsp of freshly chopped parsley, mix it all together, then add the

clams into the pan and again mix it all together so the clams are fully bathed in the
sauce, place a lid on the pan
4. After about 4 to 5 minutes all the clams should be opened, remove the lid and transfer

the clams to a shallow bowl, make sure to drizzle and remaning sauce all over the
clams, garnish with freshly chopped parsley and a couple slices of lemon, enjoy!