Littleneck Clams with Canterbury Saffron Cream


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

  1. The day before you plan to cook, soak the saffron in the water and leave to steep overnight.
  2. 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.
  3. 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.
  4. Serve immediately, garnished with fresh soft herbs.