By Josh Rogal, Little Bistro, Akaroa
2 large pinches saffron
200ml freshly boiled water
1 tbsp canola oil
200g finely chopped shallots
200ml dry white wine
500ml cream
2kg littleneck clams
Salt and pepper
Freshly chopped soft herbs, for garnish
- The day before you plan to cook, soak the saffron in the water and leave to steep overnight.
- Heat oil in a large frying pan over a medium heat. Add shallots and cook for 10-12 minutes until soft and translucent, stirring occasionally. Add the saffron and soaking water and simmer until liquid is reduced by half.
- Add wine and simmer again to reduce by half. Stir in cream and then immediately add the clams to let them cook as the cream heats in the sauce; don’t let the sauce boil, or it will split. As sauce begins to thicken, remove the pan from the heat and season with salt and pepper as needed.
- Serve immediately, garnished with fresh soft herbs.
