Steamed clams in saffron & spring green broth

Nutrition: per serving

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

Upgrade this simple starter to a dinner party main with a splash of dry sherry and a bed of spaghetti
Ingredients

• 700ml hot, low-salt chicken stock
• 75g diced chorizo
• 1 clove garlic, thinly sliced
• pinch of saffron strands
• 2 small heads of spring greens, finely shredded
• 1kg small live clams or cockles, washed well
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil
• lemon wedges, to serve

Method

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.
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.
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.