Wood-Roasted Clams with Saffon, Tomato, Garlic and Grilled Bread

Dish Name : Wood-Roasted Clams with Saffon, Tomato, Garlic and Grilled Bread

Yield: 4 servings

Chardonnay vinegar - 1/2 cup
Saffron threads - 4 to 5
Extra virgin olive oil - 1/3 cup
Vegetable oil - 1/3 cup
Salt - 1 tsp.
Freshly ground black pepper - 3/4 tsp.
Littleneck clams, scrubbed - 4 lb.
Cherry tomatoes, halved - 1 cup
Shallots, thinly sliced - 2
Garlic, minced - 1 Tbsp.
Fresh lemon juice - 2 Tbsp.
Flat-leaf parsley, chopped - 1/2 cup
Country garlic bread, thick cut, grilled - 4 slices

Method:-

  1. Combine vinegar and saffron; heat to simmer. Cool; whisk in both oils, salt and pepper to make vinaigrette.

  2. Put clams in ovenproof skillet; add tomatoes, shallots, garlic and vinaigrette. Cover; place in wood-burning oven 4 minutes. Uncover; cook until clams open. Add lemon juice; cook for 30 seconds. Stir in parsley; serve with bread.