Clam Soup with Saffron

To prepare saffron clam soup, the first thing you need to do is to purge the clams. Check that there are no clams with broken shells; if so, discard them. Then rinse them under cold running water 1, and transfer them to a bowl. Fill the bowl with cold water and add some salt 2. Move the clams with your hands, rubbing them together, so that they release all the sand. Change the water with salt, then leave them to soak for 1 or 2 hours, changing the water and salt a couple of times. In the end, the water should be clean 3.

After this time, pour a swirl of oil into a pot, 2 peeled garlic cloves 4, some parsley sprigs, and the whole but cut chili pepper lengthwise with a knife 5. Let it flavor for 1-2 minutes, then pour in the previously drained clams 6.

Deglaze with white wine 7 and let it evaporate for 1-2 minutes. Then cover with a lid 8 and cook for about 3-4 minutes, until all the clams have opened 9.

Now filter the clams 10, remove the chili pepper, garlic, and parsley 11. Collect the hot cooking liquid from the clams in a bowl 12.

Add the saffron 13 and stir with a spoon 14 until it has completely dissolved 14.

Transfer the clams to the plates 16, if you prefer for convenience you can separate some from the shells. Pour the hot broth over the top 17 and serve your saffron clam soup with croutons 18.