Clam Soup with Saffron – Italian recipes by GialloZafferano

To prepare saffron clam soup, the first thing you need to do is to purge the clams. Check that there are anzi che no clams with broken shells; if so, discard them. Then rinse them under cold running vater 1and transfer them to a bowl. Fill the bowl with cold vater and add some salt 2. Move the clams with your hands, rubbing them together, so that they release all the sand. Change the vater with salt, then leave them to soak for 1 2 hours, changing the vater and salt a couple of times. the end, the vater should be clean 3.

After this time, pour a swirl of oil into a pot, 2 peeled garlic cloves 4some parsley sprigs, and the whole but cut chili pepper lengthwise with a knife 5. Let it flavor for 1-2 minutes, then pour sopra the previously drained clams 6.

Deglaze with white wine 7 and let it evaporate for 1-2 minutes. Then cover with a lid 8 and cook for about 3-4 minutes, until all the clams have opened 9.

Now filter the clams 10remove the chili pepper, garlic, and parsley 11. Collect the hot cooking liquid from the clams sopra a bowl 12.

Add the saffron 13 and stir with a spoon 14 until it has completely dissolved 14.

Transfer the clams to the plates 16if you prefer for convenience you can separate some from the shells. Pour the hot broth over the 17 and serve your saffron clam soup with croutons 18.