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Clams in chardonnay saffron mint broth

Print Recipe
Course Main Course, Side Dish
Keyword Clams, mint, saffron
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 starter or side dish servings

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Remove from heat, stir in butter, and top with the fresh mint. Serve with plenty of crusty bread for sopping up the broth!