b'Clams Braised in Tomato SauceVongole allo sguazzetto di pomodoroHere is an easy recipe for those of us who love clams. And for those6 tablespoons olive oil10 cloves garlic, thickly slicedwho dont, here is a34 teaspoon red pepper flakesgood recipe to change112 cups onion, diced1 28-ounce can whole peeled tomatoes, chopped, drained and juices reservedyour mind. 14 teaspoon salt (optional)14 teaspoon pepper (optional)112 cups white wine1 cup clam juice or Chicken Stock2 dozen little neck or Manila clams, well-scrubbedChefs Tip 12 cup chopped parsley, plus more for garnish6 pieces country bread toasted and rubbed with garlicIf some of the clams do6 tablespoons extra-virgin olive oilnot open during cooking, please throw them away.In a wide, deep saut pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, and onion. Saut for 5 to 7 minutes, until onions are well softened. Add the chopped drained ey are not good. tomatoes, salt, and pepper. Continue to cook for 4 to 6 minutes, until mixture begins to look dry.Make sure that theAdd the white wine. Increase heat.clams are well-scrubbedUncover and lower heat to medium-high. Cook liquid for 2 to 3 minutes, uncovered. Add clam juice before you start. and 1 cup of reserved juice from tomatoes.Bring to a boil, reduce heat and cook for 20 to 25 minutes. Add clams, cover pan and cook for 6 to 9 minutes, until clams open (peek after 5 to 6 minutes). Stir in parsley. Turn heat to very low. Place the garlic bread at the bottom of the bowl and spoon the clams over it with the sauce. Top with a drizzle of extra-virgin olive oil.nove 48'