By Todd Johnson
Story Published:
Jun 27, 2001 at 9:00 PM PST
Story Updated:
Mar 31, 2008 at 11:40 AM PST
Ingredients
| Baked Clams with Saffron Butter - 6/28/2001 |
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| 1 lb. manila or small clams |
1/2 cup butter |
| 1 oz. saffron stock |
1 tsp. minced garlic |
| 1 tsp. minced shallots |
1 tsp. lemon zest |
| 2 tsp. lemon juice |
1/4 tsp. red pepper flakes |
| 1/2 tsp. Kosher salt |
1/4 tsp. white pepper |
| 1 Tbl. olive oil |
1 Tbl. bread crumbs |
| 1 Tbl. parmesan cheese |
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Directions
To make saffron butter, whip butter until fluffy. Add saffron stock (fish or chicken broth brought to a boil with pinch of saffron), garlic, shallots, lemon zest, lemon juice, red pepper flakes, salt, white pepper and olive oil. Mix well and refrigerate 2 hours.
Wash clams and place in a saute pan. Top with chilled butter. Season with Kosher salt. Mix bread crumbs and parmesan cheese, then sprinkle over the clams and butter. Bake at 450 degrees 6-8 minutes until all the clams are open. Garnish with lemon slices and parsley. Serves 2.
Recipe from Mike Bryan, Baccano Ristorante