3 pounds firm ripe tomatoes, peeled, seeded, gently squeezed of excess juice, and coarsely chopped (about 3 to 4 cups)
2 dozen small hardshell clams in their shells
1 cup boiling water
4 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
How To Cook:
1. Heat the olive oil in a heavy 2 to 3 quart saucepan. Add the garlic and cook, stirring, over moderate heat for about 30 seconds.
2. Pour in the wine, add the tomatoes, and bring to a boil. Then reduce the heat and simmer the sauce, partially covered, for 10 minutes.
3. Meanwhile, scrub the clams thoroughly and drop them into about 1/8 inch of boiling water (approximately 1 cup) in a heavy 12to 14 inch skillet.
4. Cover tightly and steam the clams over high heat for 5 to 10 minutes, or until they open.With tongs or a slotted spoon, transfer the clams, still in their shells, to 4 large heated soup plates.
5. Strain all the clam juice in the skillet through a fine sieve lined with cheesecloth into the simmering tomato sauce.
6. Cook for 1 or 2 minutes, then pour the soup over the clams and sprinkle chopped parsley on top. Serve at once.
NOTE: If the amount of liquid called for in the ingredients sounds insufficient,do not worry. The shellfish produce their own liquid in the cooking.
