How to Make It
In a large saucepan, combine the Kamut and 6 cups of the water and bring to a boil. Cover and cook over low heat until almost tender, about 45 minutes. Drain the Kamut. Meanwhile, in a small saucepan, heat the wine. Remove from the heat, crumble in the saffron and let steep for at least 20 minutes.
Preheat the oven to 400°. In a heavy 13-by-9-inch roasting pan set over low heat, melt the butter in the olive oil. Add the carrots and onion and cook, stirring, until softened, about 4 minutes. Add the saffron-infused wine and bring to a boil. Add the Kamut and the remaining 3 cups of water and bring to a boil. Cover tightly with foil and bake for about 1 3/4 hours, or until most of the liquid is absorbed.
Raise the oven temperature to 450°°. Stir the chorizo, garlic and a pinch each of salt and pepper into the Kamut. Arrange the clams, hinges down, in the Kamut. Cover with foil and bake in the bottom of the oven for about 15 minutes, or until the clams have opened. Serve at once.