• 2 lb clams
  • 1 tomato
  • 1 pinch saffron (optional)
  • 1 bundle fresh cilantro, finely chopped
  • 1 small bundle fresh thyme, stems removed
  • 1 clove garlic, pressed
  • 1 tbsp lemon juice
  • Freshly milled black pepper
  1. Put the saffron in a bowl with about 1 cup of hot water. Let it sit for at least 10 minutes while you prepare the remaining ingredients.
  2. Wash the clams in cold water to remove any silt or other sediment. You’ll need to submerge them several times in water, straining each time until the water is clean and no visible silt remains.
  3. Cut the tomato into halves and grate each half on the large holes of a box grater; discard the skins.
  4. Strain the saffron threads, pouring the water into the pot in which you will cook the clams. Add the tomato, cilantro, thyme, garlic, lemon juice, black pepper, and another 1 cup of water. Bring to boiling, reduce heat, and simmer for about 5 minutes.
  5. Add the clams, stirring frequently for about 3 to 5 minutes. The clams are ready when the shells open and the meat is tender-firm. Serve immediately, retaining the cooking water for drinking or as a base for soup.