Clams In Spanish Saffron Sauce Recipe

Rinse clams under cold water, scrub shells and discard any open clams that do not close when tapped. Soak in cold salted water for 20 minutes if very sandy, then drain and set aside.

Place saffron threads in a small bowl with 1 tablespoon warm water to bloom while you prepare other ingredients (5–10 minutes). Zest one lemon and juice enough to yield about 1 tablespoon.

Preheat oven to 400°F (200°C) for crostini. Arrange baguette slices on a sheet pan.

Toast bread

Brush both sides of the baguette slices lightly with 2 tablespoons olive oil and sprinkle with 1/4 tsp sea salt. Bake in the preheated oven until golden and crisp, 6–8 minutes, flipping once halfway through. Remove and, while still warm, rub each slice with the cut side of the halved garlic clove. Set aside.

Heat a large wide skillet or sauté pan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Add the minced garlic, smoked paprika, sweet Spanish paprika, and red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute (do not let garlic brown).

Pour in 3 tablespoons dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

Stir in 1 cup crushed tomatoes and 3/4 cup stock. Add the bloomed saffron with its soaking liquid and the bay leaf. Bring the mixture to a gentle simmer and cook uncovered for 6–8 minutes to meld flavors and slightly thicken the broth.

Season the broth with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, lemon zest, and 1 tablespoon lemon juice. Taste and adjust seasoning — the clams will add brininess, so avoid over-salting.

Increase heat to medium-high. Add the cleaned clams in a single layer if possible, then cover the pan with a tight-fitting lid. Steam the clams until they open, about 5–7 minutes depending on size; gently shake the pan once or twice during cooking to redistribute heat. Discard any clams that remain closed after 7 minutes.

Once clams have opened, remove the pan from heat. Stir in 1 tablespoon chopped parsley and 1 teaspoon extra-virgin olive oil to finish. Remove and discard the bay leaf.

Spoon clams and plenty of the saffron tomato broth into warmed shallow bowls. Garnish with additional chopped parsley and a drizzle of olive oil. Serve immediately with toasted crostini and lemon wedges on the side for squeezing.

If desired, rub a warm crostini with the reserved garlic for extra aroma. Use crostini to soak up the saffron tomato broth when eating.