Clams with Chorizo, Tomatoes & Saffron Broth
With Mediterranean influences, these clams pair perfectly with the spicy chorizo!
Ingredients
- 0.5 cup dry white wine, sauvignon blanc, chardonnay
- 0.5 teaspoon crushed saffron threads
- 1 cup extra-virgin olive oil
- 4 pound manila clams, scrubbed
- 0.5 pound Spanish chorizo, sliced 1/8 inch
- 1.5 cup cocktail tomatoes (about one 16-ounce basket), halved
- 2 large shallots, thinly sliced
- 1 tablespoon plus 2 teaspoons garlic, finely chopped
- 2 tablespoon fresh lemon juice
- 4 6 x 4-inch sourdough bread slices, cut into thirds
- 0.5 cup chopped fresh Italian parsley
- 4 tablespoon Butter
- lemon wedges
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