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Ingredients

• 1 pinch of  saffron threads
• 3/4 cup  fish stock or bottled clam juice
• 3 tablespoons  extra-virgin olive oil
• 3   garlic cloves, minced
• 1   small onion, finely diced
• 1 1/2 tablespoons  all-purpose flour
• 1/2 cup  Albarino or other dry white wine
• 3   dozen littleneck clams, scrubbed
•   Salt and freshly ground pepper
•   Crusty bread, for serving

Description

It's Not Uncommon In Galicia To Have A Meal That Consists Of Lots Of Different Shellfish, Bread, And Nothing Else. Encarna Mendez Of Do Ferreiro Winery Prepares Clams The Fisherman's Way: Steamed In Albarino With Onion And Garlic.

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