Preparation:
combine clams and water in a saucepot, over a moderate flame simmer until clams pop open remove from heat and strain, reserving liquid heat olive oil in a saucepot, over a medium flame add onions, heat and stir for 5-6 minutes add garlic, heat and stir for 1-2 minutes add parsley and white wine bring to a boil and simmer for 1-2 minutes add tomatoes and reserved liquid bring to a boil and simmer for 5 minutes season to taste with salt and pepper arrange clams into individual serving bowls ladle broth over clams serve hot, accompanied by a hard-crusted bread |
