Clams with saffron and vermouth cream sauce
Photo by Annabel Langbein media
This fragrant combination makes a light, delicate, starter course, perfect for a special midwinter meal or to celebrate Aotearoa's produce for Matariki. I make it with vermouth from Mt Edward, Bannockburn saffron and sweet, fresh, Cloudy Bay clams.
- Wash clams, discarding any that are broken or open.
- Heat butter in a large, deep pot, add shallots and sizzle until softened without browning (about 5 minutes).
- Mix saffron into vermouth, and add to the pot with cream and chilli. Simmer gently for 10 minutes. Increase heat to high, add clams, cover and cook until clams fully open (about 3-4 minutes).
- Divide cooked clams between 8 shallow serving bowls. Mix chives into sauce and season with pepper and salt if needed. Pour sauce over clams and serve.
More of Annabel's Matariki recipes