Clams in Saffron Cream steam the clams in a French Pinot Gris with a generous pinch of saffron, then slowly add cream with roasted pressed garlic at the end of cooking. Once plated, add some fresh, flat leaf parsley.
Clams with Prosciutto and Thyme --Serve a dish that’s as delicious as it is easy to prepare. The clams cook quickly, so if you're hosting, prepare this recipe just before guests arrive and let it simmer on the stove until you’re ready to serve
Mussels in White Wine Sauce with Onions and Tomatoes by Yelena Strokin, via Flickr