When it comes to clams, one immediately thinks of a recipe: spaghetti alle vongole, one of the iconic dishes of Italian ...

herbs and saffron, then pour in the white wine. Cook for a couple of minutes until reduced in volume, then add the reserved stock and the tomatoes. Simmer for 5 minutes. Gently tap any clams and ...

Add the heavy cream, vegetable stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes.