Steamed Clams in Saffron & Spring Green Broth Recipe

In a large pot, heat the olive oil over medium heat. Add the shallot and garlic, and cook until softened.

Add the vegetable broth, white wine, and saffron threads to the pot. Bring to a simmer.

Add the clams to the pot, cover, and cook for about 5 minutes, or until the clams have opened.

Remove the clams from the pot with a slotted spoon and set aside. Discard any clams that did not open.

Add the snap peas and asparagus to the broth in the pot. Cook for about 2 minutes, or until the vegetables are tender-crisp.

Season the broth with salt and pepper to taste.

Divide the clams and vegetables among serving bowls. Ladle the broth over the top.

Garnish with fresh parsley and serve hot.