Clam, Saffron and Chorizo Bake


  • 500 diamond shell clams
  • 500g moon shell clams
  • 50ml olive oil
  • 2 shallots, sliced
  • ½ leek, sliced
  • 4 threads saffron
  • 1 chorizo, diced
  • 2 Tbsp fresh picked parsley


Rinse the clams in cold water to remove any sand and grit.

Heat the oil in a large pan add the shallots and leeks. Sweat for 1 minute then add the saffron and chorizo. Sweat until the colour comes out of the saffron and the chorizo. Add the clams and cook until they are all open.

Serve with fresh picked parsley.