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.