Clams with Butter Beans in a saffron broth

Fresh, tasty and a great entree.  You could beef it up by adding mussels or small scallops.

250g Clams, thoroughly washed and cleaned
1 Clove garlic, sliced
Half a red onion, thinly sliced
100ml dry light sherry (Fino)
200g cooked butter beans
Fresh parsley
2 good pinches of saffron, infused in a little boiling water
fish stock

Heat the olive oil in a large saucepan, add the onion and garlic and briefly stir.
Add the sherry and cook off
Add 1 pinch of saffron
Add the stock… cook down for about 30 minutes
For a formal dinner, strain so that you are left with a clean broth.
Add the clams, beans and last pinch of saffron and put on the lid.
Steam for 2-3 minutes or until the shellfish have opened fully. 
Sprinkle with fresh parsley and plenty of pepper

Serves 2 adults for dinner or 4 for entree.