Saffron Clam Soup

Saffron clam soup is an exquisite dish that beautifully combines the flavors of the sea with the precious aroma of saffron. Here is the recipe to prepare it:

Ingredients

• 1 kg of verace clams
• 2 garlic cloves
• Chopped parsley to taste
• 1 sachet of saffron
• 200 ml of dry white wine
• 300 ml of fish stock
• Extra virgin olive oil to taste
• Fine salt to taste
• Black pepper to taste
• Slices of toasted bread (optional, for serving)

Preparation

1. Start by thoroughly cleaning the clams, soaking them in cold salted water for about an hour. This will help them expel any sand. Afterwards, remember to rinse them under running water.
2. In a wide pan, heat a drizzle of oil and sauté the garlic cloves until golden. At this point, you can remove them.
3. Add the clams to the pan and cover with a lid. Let them open over high heat, shaking the pan occasionally.
4. Once all the clams have opened, discard any that remain closed as they may not be good. Pour in the white wine and let the alcohol evaporate.
5. Dissolve the sachet of saffron in a little hot fish stock and add it to the clams in the pan.
6. Add the remaining fish stock and let simmer for about 5 minutes.
7. Taste and adjust the salt and pepper to your liking.
8. Serve the soup hot, sprinkled with fresh chopped parsley, and, if you like, accompany it with slices of toasted bread.

Trivia

Saffron, sometimes called “red gold,” is among the most precious spices in the world, known for its unique flavor and powerful color. In clam soup, saffron not only adds a touch of elegance and a distinctive flavor note, but also a wonderful golden color that makes the dish shine. Traditionally, saffron has been widely used in Mediterranean cuisine and in this recipe it enhances the sweetness of the clams with a perfect marriage of flavors.