Saffron Clams

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Ingredients

3 dozen small clams (~2 1/2 pounds)
2 tablespoons olive oil
4 tablespoons butter
1/2 cup yellow onion, finely diced
1 tablespoon fresh garlic, finely minced
1 cup dry white wine
2 tablespoons fresh lemon juice
3-4 tablespoons fresh parsley, finely chopped and divided
Large pinch of Morton & Bassett Saffron Threads
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1/2 tsp kosher salt
1/4 teaspoon red pepper flakes

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Fill a large bowl with tap water and soak clams for 20-25 minutes. Drain and rinse and scrub off any remaining dirt/sand.
Add the oil to a large skillet or dutch oven over medium heat. Once heated, stir in the onion and cook for 5 minutes. Stir in garlic and cook for 2-3 more minutes. Add butter and saffron. Once the butter is melted, add the wine, lemon juice, 2 tablespoons of the parsley, salt, and red pepper flakes.
Bring the mixture to a boil. Add the clams and cover the pot. Steam the clams until they have opened – this will take 7-10 minutes. Make sure to give the pan several gentle shakes while they are cooking.
Sprinkle the remaining fresh parsley and serve with lemon wedges and crusty bread. Enjoy!