Rinse the clams, discarding any with cracked shells or that do not close tightly when touched.

Heat olive oil in a medium skillet over medium heat.

Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).

Add clams, increase heat to high, and cook for an additional minute, stirring.

Stir in white wine and cook until reduced by half.

Reduce heat to medium, add bay leaves, lemon juice, saffron, and 2 tablespoons of parsley.

Cook, stirring periodically, until the clams open.

Discard any unopened clams and the bay leaves.

Sprinkle with the remaining 1 tablespoon of parsley and serve hot.