pat's Recipe

Clams the Sailors way

Category: Seafood

Pinch of saffron threads
3/4 cup fish stock of bottled clam juice
3 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 small onion, finely diced
1 1/2 Tbsp all-purpose flour
1/2 cup dry white wine
3 dozen littleneck clams, scrubbed
salt and freshly ground pepper
crusty bread, for serving

In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes.
In a large pot, hat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-infused fish stock and wine and bring to a simmer, stirring until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the wine sauce with salt and pepper, pour it over the clams and serve with crusty bread.

(one wine to use 2008 Bodegas Monticello Verdemar)

4 servings