- 2 pounds manila, littleneck or butter clams, washed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 minced garlic cloves
- 1 28-ounce can Italian-style peeled tomatoes with basil, diced
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- ¼ cup chopped fresh flat-leaf parsley
- Arrange clams on a rack in a steamer or Dutch oven. Add 2 cups hot water, cover tightly and steam over medium heat 5 to 10 minutes, or just until shells open. Discard unopened clams.
- Heat olive oil in a nonstick skillet over medium-high heat. Add onion and celery; sauté 6 to 8 minutes. Add garlic; sauté 2 to 3 minutes. Add tomatoes; reduce heat and simmer 30 minutes. Add seasonings. Place clams in large soup} bowls. Spoon tomato sauce over clams. Sprinkle with parsley.