Clam soup with saffron

Ingredients:

• 1 pound littleneck clams, scrubbed and rinsed
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/4 teaspoon saffron threads
• 3 cups chicken broth
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Crusty bread, for serving

Instructions:

1. In a large pot, sauté the onion and garlic until softened, about 5 minutes.
2. Add the saffron threads and stir to combine.
3. Stir in the chicken broth and white wine and bring to a boil.
4. Add the clams and cover the pot.
5. Cook, stirring occasionally, until the clams have opened, about 7-10 minutes.
6. Discard any clams that have not opened.
7. Stir in the heavy cream and parsley and season with salt and pepper to taste.
8. Serve hot with crusty bread.

Verdict:

This clam soup is a perfect blend of savory saffron and succulent clams. The creamy texture adds to the richness of the soup. Serving this with crusty bread is perfect for dipping into the broth and enjoying the flavors.

Serving suggestions:

Enjoy this soup as an appetizer or as a main course. Serve it hot with crusty bread and a glass of white wine.