Core and seed the tomato, then cut into 1/4-inch dice. In a medium sauté pan over medium-low heat, toast the saffron threads for 30 seconds. Add the wine and garlic, bring to a boil, and cook for 2 minutes. Remove from the heat. Add the diced tomato, olive oil, orange zest, rosemary, thyme, parsley, salt, and a grinding of pepper. Stir well.
Spread the clams in a single layer in a 13- by 9-inch heavy-duty aluminum foil pan. Spoon the hot tomato mixture over the top of the clams. Cover the pan with aluminum foil.
Grill the clams over Direct High heat until they are opened, 8 to 10 minutes. Transfer to individual soup bowls, discarding any clams that are still unopened. Spoon the juices over the top and garnish with the chopped fresh basil, if desired. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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