Clams with Hot Pepper, Saffron & Tomato Confit
The clams’ natural juices, flavored with saffron, make a wonderful broth; a drizzle of basil-scented tomato oil enhances the flavor even more. Amelia O’Reilly and Nico Monday use count neck clams, which have beautiful black-and-white shells, but any small to medium-size clams will do. Slideshow: More Recipes for ClamsRecipe from Food & Wine America's Greatest New Cooks