Steamed Clams With Saffron and Tomato

• 14 cup white wine vinegar
• 1 pinch saffron thread
• 16 cherry tomatoes, halved
• 2 large shallots, thinly sliced
• 1 tablespoon garlic, minced
• 14 cup olive oil
• 14 cup vegetable oil
• 3 lbs clams, scrubbed
• 12 cup fresh Italian parsley
• sourdough bread, toasted

1. Combine vinegar and saffron in large pot.
2. Stir over medium-low heat until saffron begins to release its color, about 1 minute.
3. Add tomatoes, shallots, garlic, then both oils.
4. Add clams to mixture.
5. Cover and cook over high heat until clams open, about 8 minutes; discard any clams that do not open.
6. Using tongs, divide clams among 4 bowls.
7. Mix parsley leaves into cooking liquid.
8. Season to taste with salt.
9. Ladle cooking liquid over clams and serve with toast.

white wine vinegar, saffron thread, tomatoes, shallots, garlic, olive oil, vegetable oil, clams, fresh italian parsley, bread

Taken from www.food.com/recipe/steamed-clams-with-saffron-and-tomato-216666 (may not work)