Food & Cooking Recipes Appetizers Steamed Clams in Garlic Saffron Broth Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 8 Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread. Ingredients Large pinch of saffron 2 teaspoons extra-virgin olive oil 4 cloves garlic, minced 2 large shallots, finely chopped ½ cup dry white wine 3 dozen littleneck clams 1 tomato, seeded and cut into ¼-inch dice 3 tablespoons chopped fresh flat-leaf parsley Pinch of freshly ground pepper Directions Crumble saffron into 1 cup of boiling water. Set aside to steep. Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately. Rate it Print