Wash clams well and place in a large sauce pan, then add water. Cover and cook over medium-high heat until the clams just open, around 7 minutes. Discard any unopened clams after 10 minutes. Remove clams and set aside. Strain cooking liquid into a large measuring cup, add a pinch of saffron and enough white wine to total 3 cups.
In a large, heavy bottomed saute pan, heat olive oil over medium-high heat and add the chorizo. Cook for several minutes or until the chorizo begins to render its oil.
Into the saute pan add the onions, garlic, carrot, green pepper, and tomato. Continue to saute until soft and translucent, about 10 minutes.
Now add 3 cups of the reserved liquid and the bayleaf, and bring to a boil.
Add rice and cook uncovered over medium heat for about 10 minutes. Then, stir in clams and cover; cook for an additional 5-10 minutes or until the rice is cooked and most of the liquid has been absorbed. Remove from heat and allow to rest for 5 minutes.
Stir in parsley and garnish with lemon wedges. Enjoy!