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1
Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush.
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2
Discard any that are open or that have cracked shells.
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3
Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well).
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4
Bring to a boil and reduce by half.
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5
Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open.
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6
Remove from the heat.
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7
Discard any clams that have not opened.
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8
Set a strainer over a bowl, line with cheesecloth and drain the clams.
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9
Set the liquid and the clams aside in separate bowls.
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10
You can keep the clams in the shell or remove them, whichever is most convenient for serving (its prettiest with the clams in the shell).
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11
Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots.
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12
Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol.
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13
Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams.
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14
Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant.
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15
Taste and adjust seasonings.
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16
Stir the clams into the tomato sauce and heat through, stirring.
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17
Add the parsley or cilantro, stir again, and serve in wide soup bowls.
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18
Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
