Ingredients

• 3 pounds fresh clams, rinsed
• 1/2 cup dry white wine
• 1/2 cup mirin wine
• 1/3 cup ouzo
• 1 lemon, zested
• 1/2 lemon, juiced
• 1/2 teaspoon saffron threads
• 6 shallots, roasted and coarsely chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• Salt
• Freshly cracked black pepper

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Instructions

1. In a large stock pot over high heat, combine clams, wine, mirin, ouzo, lemon zest and juice, saffron, roasted shallots, and garlic. Bring the mixture to a boil and cook until the clams just begin to open, 3 to 4 minutes. Add the butter and continue cooking until the clams have opened completely, about 4 minutes longer. Discard any unopened clams. Season to taste with salt and pepper. Serve the clams and cooking liquid in large pasta bowls. Serve warm.