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Steamed clams in saffron & spring green broth
- 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
Directions:View on BBC Good Food
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