Adapted from Morton and Basset Spices

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 
Hefty pinch of Plaza Saffron
1/2 teaspoon kosher salt
Plaza Caviar of choice, optional, for garnish 

DIRECTIONS

1. Fill a large bowl with tap water and soak clams for 20-25 minutes. Drain and rinse and scrub off any remaining dirt/sand.
2. Add the oil to a large skillet 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 and salt.
3. Bring the mixture to a boil. Add the clams and cover the pot. Steam the clams until they have opened, about 7-10 minutes. Make sure to give the pan several gentle shakes while they are cooking.
4. Sprinkle the remaining fresh parsley and serve with lemon wedges. Top with caviar, if desired. Enjoy!