How to Make It
In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute. Let cool, then whisk in the olive and vegetable oils and the pepper.
In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine. Cover and cook over high heat for 5 minutes. Transfer any clams that have opened to a large bowl. Cover and continue to cook, removing the clams as they open. Pour the hot broth over the clams, leaving behind any grit. Garnish with the parsley and serve.