Clams with Saffron and Tomatoes

• 1/2 cup white wine vinegar
• 1/2 teaspoon crushed saffron threads
• 1 cup extra-virgin olive oil
• 4 pounds littleneck clams, scrubbed
• 1 1/2 cups cherry tomatoes (about one 12-ounce basket), halved
• 2 large shallots, thinly sliced
• 1 tablespoon plus 2 teaspoons finely chopped garlic
• 2 tablespoons fresh lemon juice
• 4 6x4-inch sourdough bread slices, cut into thirds
• 1/2 cup chopped fresh Italian parsley
• Lemon wedges

1. Place vinegar and saffron in heavy large pot over low heat.
2. Cook 1 minute to blend flavors.
3. Remove from heat; let cool.
4. Whisk in olive oil.
5. Season vinaigrette to taste with salt and pepper.
6. Preheat broiler.
7. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot.
8. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
9. Remove pot from heat.
10. Using tongs, arrange clams in large serving bowl.
11. Add lemon juice to saffron-tomato broth in pot.
12. Meanwhile, brush sourdough bread slices lightly with olive oil.
13. Rub bread with remaining 2 teaspoons garlic.
14. Broil bread until golden, about 2 minutes.
15. Sprinkle clams with chopped parsley.
16. Pour saffron-tomato broth over clams.
17. Garnish with sourdough toasts and lemon wedges and serve.

white wine vinegar, saffron threads, extravirgin olive oil, littleneck clams, cherry tomatoes, shallots, garlic, lemon juice, bread, fresh italian parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/clams-with-saffron-and-tomatoes-4533 (may not work)