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Saffron Steamed Clams

Saffron Steamed Clams

Fresh whole clams steamed in a creamy saffron broth over a gluten-free garlic toasts. Topped with parsley and diced tomatoes.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 30 people
Course: Appetizer
Ingredients Method

Ingredients
  

  • 130 small live clams about 8 pounds
  • 2 tbsp sea salt for rinsing clams
  • 12 cloves garlic minced
  • 4 small onions minced
  • 20 tbsp unsalted butter divided: 12 tbsp + 8 tbsp
  • 3 cups vegetable stock
  • 1 cup dry white wine
  • 2 tsp saffron threads
  • 8 tbsp flat leaf parsley chopped
  • 1 1/3 cups lemon juice fresh squeezed
  • 4 tbsp lemon zest finely grated
  • 2 tsp dried thyme
  • 2 tsp sea salt
  • 8 tbsp heavy cream
  • 1 cup tomatoes, diced varied color is nice for garnish
  • 50 pieces flat leaf parsley (or chopped)
  • 60 pieces small garlic toasts see below
Gluten Free Garlic Toasts
  • 4 loaves gluten free bread baguette (often in freezer section of specialty stores)
  • 1/2 cup butter (salted preferred) cut in 4 tbsp sections
  • 4 cloves garlic minced (more or less to taste)

Method
 

Preparing Clams
  1. Fill a large pot with cold water and add 2 Tablespoons sea salt. Stir a bit to dissolve salt.
  2. Gently place clams in water and soak for 20 minutes. (If you drop them in, they shells may break.
  3. Gently drain clams and rinse under sink.
  4. Check clams to make sure still alive. Shells should be tightly closed. Discard any that stay open or are crushed.
  5. Use a vegetable brush to lightly scrub shells if they have any debris on them.
Steaming Clams
  1. Prep saffron by heating up 1 cup of broth on stove or in microwave. Add in saffron and allow to simmer for a few minutes. Turn off heat and set aside to soak and fully bloom the flavor while you prep.
  2. In large pot melt 12 T butter. Add onion and cook on medium heat to allow onions to soften and slightly caramelize.
  3. Add garlic and let cook 30 sec for fragrance.
  4. Stir in stock, saffron mix, lemon juice, lemon zest, thyme, sea salt mix well to create the broth base. Heat to a simmer then turn off heat.
  5. Place in clams in a single layer into broth (if pan not large enough, steam batches). Cover with lid a bring to simmer 7-10 minutes until they all look open.
  6. Pull out clams (trying to keep meat intact and set in bowls. Pull out any meat pieces that were left behind in broth and place in any empty shell pieces.
Finishing Sauce
  1. Once clams and any loose meat pieces are removed, stir cream into broth and bring back to boil allowing to reduce and thicken (about 10 minutes).
  2. Turn off heat and add in remaining butter stirring well to fully melt and incorporate. Stir in chopped parsley.  Allow to cool slightly.
  3. Spoon broth over clams (in bowls) allowing it to drip over clams.
  4. Garnish with about 1/2 tablespoon of chopped tomatoes and a couple parsley springs. Add garlic toasts to the side or on top.
Garlic Toasts (make ahead)
  1. Cut a gluten free bread loaf into  ½ inch thick pieces.  Cut each piece to desired size: a skinny baguette may not need further cutting, whereas a large loaf slice may need to be quartered.  Place on lined baking tray ensuring one even layer (use multiple trays as needed).
  2. In a heat-proof bowl, melt butter in microwave to just starting to get liquid state – and little more runny than softened. Stir in minced garlic. You can also do this over a stovetop in a small saucepan.
  3. Using a pastry brush, spread garlic butter on top side of bread pieces
  4. Bake 400  for 10 minutes.  Flip and bake for another  5 minutes watching to make sure they are not burning.