Pink Clams SAFFRON - Geomar

Pink Clams SAFFRON

Preparation time 15 min

Easy Preparation


  • 2 jars of Pink Clams and its broth, 50 g of butter, saffron or curry
  • 1 onion in square
  • 1 square tomato
  • 1 garlic clove
  • 2 cups of white wine
  • ½ kg of precooked potatoes
  • 1 red bell pepper julienned
  • 1 cup of cream, 50cc of olive oil
  • 1 chili pepper
  • 3 tablespoons of coriander and parsley.


Heat the butter, olive oil and saffron. Add the onion, paprika, garlic and tomato. Then add the white wine and the broth with the pre-cooked potatoes. Season with salt, pepper and coriander. Add the Pink Clams, the cream and chopped parsley.

    Your Cart