Vongole Mediterranio Baked Clams Rice with Saffron

Elevate your seafood repertoire with the exquisite *Vongole Mediterranio Baked Clams Rice with Saffron*. This Mediterranean-inspired dish combines the briny sweetness of fresh littleneck or manila clams with the luxurious aroma of saffron, creating a vibrant and deeply flavorful one-pot meal. Arborio rice, simmered to creamy perfection in a saffron-infused broth and the natural juices of steamed clams, is studded with juicy grape tomatoes, fresh herbs, and a zesty drizzle of lemon juice. Finished with a short bake in the oven, this recipe melds rustic charm with elegant flavors, perfect for dinner parties or a special weeknight treat. Garnish with Parmesan and fresh parsley for a sophisticated flourish that will transport your taste buds to the Mediterranean coast.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb Fresh clams (little neck or manila)
• 1.5 cups Arborio rice (or other short-grain rice)
• 0.5 tsp Saffron threads
• 3.5 cups Chicken or seafood stock
• 3 tbsp Olive oil
• 3 cloves Garlic cloves, minced
• 1 medium Shallot, finely chopped
• 0.5 cup Dry white wine
• 1 cup Grape or cherry tomatoes, halved
• 2 tbsp Fresh parsley, chopped
• 1 tsp Fresh thyme leaves
• 1 tbsp Lemon juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Rinse clams thoroughly in cold water, discarding any with cracked shells or that remain open when tapped. Soak the clams in salted water for 20 minutes to remove sand, then rinse again.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and shallot, cooking until fragrant and softened, about 2 minutes.

Step 3

Add the clams to the skillet and pour in the white wine. Cover and steam the clams for 5-7 minutes, or until they have all opened. Discard any clams that remain closed. Remove clams from the skillet and set them aside. Strain the cooking liquid and reserve it for later.

Step 4

Preheat your oven to 375°F (190°C).

Step 5

In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for 5 minutes to release its color and flavor.

Step 6

In a large oven-safe skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the Arborio rice and stir for 2-3 minutes until lightly toasted.

Step 7

Slowly add the reserved clam cooking liquid, the saffron mixture, and the chicken or seafood stock, 1 cup at a time, stirring frequently until the liquid is absorbed before adding more. Repeat until all the stock is absorbed and the rice is tender, about 20 minutes.

Step 8

Stir in the halved grape tomatoes, fresh parsley, thyme leaves, lemon juice, salt, and black pepper. Mix well.

Step 9

Nestle the cooked clams into the top of the rice mixture and drizzle with any juices that collected in their resting bowl.

Step 10

Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 10 minutes, allowing the flavors to meld together.

Step 11

Remove the dish from the oven and let it rest for 5 minutes. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.

Step 12

Serve warm garnished with additional parsley and a squeeze of fresh lemon juice. Enjoy!

Nutrition Facts

Serving size	(2047.0g)

Amount per serving	% Daily Value*
Calories	1636.7

Total Fat 67.0g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 207.5mg	0%
Sodium 6992.9mg	0%
Total Carbohydrate 122.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 9.4g
Protein 100.6g	0%

Vitamin D 0IU	0%
Calcium 1002.8mg	0%
Iron 72.8mg	0%
Potassium 2079.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 26.9%

Carbs: 32.8%