Clams with Saffron and Tomatoes

Ingredients

• ½ teaspoon crushed saffron threads
• ½ cup white wine vinegar
• 5 teaspoons garlic
• 2 tablespoons fresh lemon juice
• 4 6x4-inch sourdough bread slices
• ½ cup fresh Italian parsley
• Lemon wedges
• + 4 more ingredients
• • 1 ½ cups cherry tomatoes
  • 4 pounds littleneck clams, scrubbed
  • 1 cup extra-virgin olive oil
  • 2 large shallots

Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper. Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover...

View full recipe at Epicurious