Instructions: In a small bowl, soak saffron threads in the 3 tablespoons of hot water for 10 minutes. In a medium bowl, soak rice in warm water to cover for 10 minutes.

Drain rice and rinse under cold running water until water runs clear. Drain thoroughly. Put tomatoes in blender. Add onion, garlic, and saffron with its soaking water. Process until smooth.

In a heavy saucepan over medium heat, warm oil. Stir in rice and saute until golden, about 5 minutes. Pour tomato mixture through a sieve placed over saucepan. Simmer, stirring occasionally, to combine flavors, 6-8 minutes. Put 3 cups warm water into un-rinsed blender, swirl it around, and add to rice. Bring to a boil, and add clams (discard any that do not close to the touch), parsley and salt. Stir once, cover, and simmer over low heat until rice is fluffy and clams have opened, 20-25 minutes.

Spoon rice and clams into wide, shallow serving bowl or into individual plates with rims, discarding any clams that failed to open. Serve at once.

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