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Nutrition: per serving

  • kcal156
  • fat10g
  • saturates2g
  • carbs5g
  • sugars3g
  • fibre3g
  • protein13g
  • salt0.88g
    low

Method

  • step 1

    Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.

  • step 2

    Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.

  • step 3

    Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.

RECIPE TIPS
CLAMS

Clams are as salty as the sea, so use low-salt stock and don't add salt during cooking.

Recipe from Good Food magazine, March 2011

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.4 ratings

icemayka38G0_ohM

Had this at a restaurant, it was delicious!

jenniferstapleton

A star rating of 5 out of 5.

Being a "fishatarian", I used fish stock and meatfree chorizo in this - it was really delicious and very easy.

jessicawi

A star rating of 5 out of 5.

delicious! didn't bother with the saffron as we're on a strict budget, and added a chopped red chilli at the garlic stage. a taste sensation, and exceptionally healthy!

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