Steamed Clams in Garlic Saffron Broth
Ingredients
- Large pinch of saffron
- 2 teaspoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 large shallots, finely chopped
- ½ cup dry white wine
- 3 dozen littleneck clams
- 1 tomato, seeded and cut into ¼-inch dice
- 3 tablespoons chopped fresh flat-leaf parsley
- Pinch of freshly ground pepper
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