Steamed Clams in White Wine and Saffron Broth
Prep time: 
Cook time: 
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Serves: 4
  • olive oil to coat the bottom of the pan
  • ¼ lb of ham, diced into small pieces (ask your deli counter to cut a thick slice for you or buy a pre-packaged single ham steak)
  • 1 yellow onion, sliced thin
  • 4 cloves garlic, sliced thin
  • 1 Tbl gourmet garden italian herb blend
  • 1 pint cherry tomatoes
  • 2 cups white wine (I used Louis Jadot Macon-Villages Chardonnay)
  • 1 pinch saffron
  • 3-4 dozen clams rinsed and picked over to remove those with broken shells or that are opened
  • salt and pepper to taste
  1. Heat a large pot or deep saute pan on medium and add olive oil
  2. Add diced ham, onion, garlic and herbs and saute until ham is cooked and onions are translucent then, toss in tomatoes and cook an additional 1-2 minutes
  3. Add white wine and saffron and turn heat up to high to boil off the alcohol for 2-3 minutes
  4. Add clams, reduce to medium-low and cover until all clams are open. Discard any that do not open after 10-15 minutes. Season with salt and pepper to taste
  5. Serve and Enjoy
Recipe by Jackie Ourman at