Peel and cut the onion very finely. Peel and fillet the garlic. Soak the clams in water with a pinch of salt.
Sauté the onion in a saucepan with a drizzle of oil and, after a few minutes, add the sliced garlic and a few parsley leaves. Sauté briefly and add the tomatoes and saffron (if using). Sauté for 5 minutes.
Drain the clams and add to the saucepan. Cover and cook for 5 minutes. Then add the Aneto Fish Broth.
When the clams are all open, remove from heat and add a little chopped parsley if desired.
Serve with slices of baked bread. Enjoy!
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