• 1 pinch saffron
  • 2 cups water, divided
  • 1 tomato, diced or grated
  • 1 bundle fresh cilantro, finely chopped
  • 1 small bundle fresh thyme, stems removed
  • 3 cloves garlic, pressed
  • Freshly milled black pepper
  • 2 lb clams, rinsed
  • 1 tbsp lemon juice
  1. Put the saffron in a large pot with about 1 cup of hot water. Let it sit for at least 10 minutes while you prepare the remaining ingredients.
  2. Add the tomato, cilantro, thyme, garlic, black pepper, and the remaining 1 cup of water to the pot. Bring to a boil, then reduce the heat and simmer for about 5 minutes.
  3. Add the clams and cook for about 3 to 5 minutes, stirring frequently. The clams are ready when the shells open and the meat is tender. Squeeze the lemon juice over the top and serve immediately.