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Saffron and chorizo steamed clams

delicious. magazine
  • 0 minutes
  • Serves 2 to 4

INGREDIENTS

120 g

Cooking chorizo, spicy

500 g

Clams, fresh

1

Small bunch Flatleaf parsley, fresh

2

Garlic cloves

1

Leek, small

1

Pomegranate

3

Shallots

1

Small pinch Saffron strands

1 tbsp

Olive oil

50 milliliters

White wine, dry

Ingredient ending

Thumb-size piece fresh ginger, finely grated