Makr x Local Milk | DIY Menus + Place Cards & Clams in Saffron Mint Broth

I have, since I was a child, love steamed shellfish of all types. I don’t think I’ve ever met a mollusk I didn’t love, and this is currently my favorite base for steamed clams. The mint and saffron are both unexpected and delicious; the combination is impossibly bright.


  • 2.5 dozen clams, well scrubbed
  • 2 Tablespoon olive oil
  • 1/2 a medium shallot, minced
  • 1 large clove garlic, minced
  • 1/2 cup chardonnay or other dry white wine
  • 1/4 cup water
  • good pinch of saffron
  • 1/4 teaspoon red pepper flakes
  • three fingered pinch of salt
  • 2 tablespoons unsalted butter
  • hand full of fresh mint leaves, chopped


  1. In a medium-large pot, heat the olive oil until shimmering. Add the garlic and shallot and sautee until just translucent and fragrant, 1-2 minutes.
  2. Add the clams along with the wine, water, saffron, red pepper flakes, and pinch of salt. Bring to a boil, and then reduce to a simmer, cover, and cook for 10-15 minutes until all of the clams have opened up. Discard any that fail to open.
  3. Remove from heat, stir in butter, and top with the fresh mint. Serve with plenty of crusty bread for sopping up the broth!

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This was a sponsored post, and I was compensated for my participation. All opinions, stories, recipes, and ramblings are, as per usual, my own. 

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