Baked Clams with Saffron ButterBy Todd JohnsonIngredients
DirectionsTo 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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