Low Country Seafood Perloo

Name: Low Country Seafood Perloo
Ingredients: 2 1/2 cups seafood stock; 1 cup dry white wine; 1 teaspoon saffron threads; 2 tablespoons vegetable oil; One 12-ounce package andouille sausage, sliced; 1 white onion, chopped; Kosher salt and freshly ground black pepper; 2 cups Carolina Gold rice, rinsed; One 14.5-ounce can diced tomatoes, undrained; 1/2 pound clams (see Cook’s Note); 1 pound large shrimp, peeled and deveined with tails left on; 1/2 pound lump blue crabmeat; Lemon wedges and chopped fresh parsley, for garnish