Baked Clams with Saffron Butter

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Story Published: Jun 27, 2001 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

By Todd Johnson

Ingredients

Baked Clams with Saffron Butter - 6/28/2001

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

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

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