Name: Saffron-Flavored Clams and Potatoes (Patatas con Almejas)
Yield: Serves 8 as a tapa, 4 as a main course
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; 2 medium-size roasted red bell peppers, chopped; 1 large pinch of saffron, pulverized in a mortar and steeped in 3 tablespoons very hot water; 1½ cups bottled clam juice; 1 large, ripe tomato, cut in half and grated on a box grater, skin discarded; 1 Italian (frying) pepper, cored, seeded, and diced; ½ large white onion, finely chopped; 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice; 2 large garlic cloves, minced, plus 5 small whole garlic cloves; ⅓ cup dry white wine; 2 pounds small Manila clams, scrubbed well; ⅓ cup chopped fresh flat-leaf parsley; 4 tablespoons extra-virgin olive oil

Preparation info

Serves
8
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

A saffron-hued broth redolent with garlic and parsley, and filled with clams, bright roasted peppers, and potatoes—this dish pushes all the right buttons.

Spooned into small cazuelas or bowls, this makes a stewy tapa typical of Andalusia. A big bowlful is a fantastic first course or a light main dish. Double the recipe and you have a crowd-pleasing party dish. You’ll be making it often.