Clams with Saffron, Tomato and Garlic

• Pinch of saffron threads
• 3 tablespoons white wine vinegar
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/2 teaspoon freshly ground pepper
• 4 pounds clams, scrubbed and rinsed
• 1 cup cherry tomatoes, halved
• 2 shallots, thinly sliced
• 2 large garlic cloves, minced
• 1/2 cup Pinot Gris
• 1/2 cup flat-leaf parsley leaves

1. In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute.
2. Let cool, then whisk in the olive and vegetable oils and the pepper.
3. In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine.
4. Cover and cook over high heat for 5 minutes.
5. Transfer any clams that have opened to a large bowl.
6. Cover and continue to cook, removing the clams as they open.
7. Pour the hot broth over the clams, leaving behind any grit.
8. Garnish with the parsley and serve.

threads, white wine vinegar, olive oil, vegetable oil, freshly ground pepper, clams, cherry tomatoes, shallots, garlic, flatleaf parsley

Taken from www.foodandwine.com/recipes/clams-with-saffron-tomato-and-garlic (may not work)