Created by ImPat on July 25, 2020
Step 1: Drain clams reserving a 1/4 cup liquid from one of the bags.
Step 2: Heat butter in a deep frying pan over medium heat and add onion, chilli, garlic and capers and cook, stirring occasionally until onion is soft and then add wine and saffron and bring to a boil and and simmer for 3 minutes or until liquid is reduced by half,
Step 3: Now add clam shells and reserved liquid and stir in parsley and lemon juice and bring to a boil and boil for two minutes, or until shells are opened and clams are heated through,
Step 4: Discard any unopened shells and serve clams in shells with sauce and warm, crusty bread