Steamers with Garlic and Tomatoes

• 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
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• 1/4 cup chopped fresh flat-leaf parsley

1. Arrange clams on a rack in a steamer or Dutch oven.
2. Add 2 cups hot water, cover tightly and steam over medium heat 5 to 10 minutes, or just until shells open.
3. Discard unopened clams.
4. Heat olive oil in a nonstick skillet over medium-high heat.
5. Add onion and celery; saute 6 to 8 minutes.
6. Add garlic; saute 2 to 3 minutes.
7. Add tomatoes; reduce heat and simmer 30 minutes.
8. Add seasonings.
9. Place clams in large soup} bowls.
10. Spoon tomato sauce over clams.
11. Sprinkle with parsley.

manila, olive oil, onion, celery stalks, garlic, italianstyle, coarse salt, freshly ground black pepper, red pepper, parsley

Taken from www.cookstr.com/recipes/steamers-with-garlic-and-tomatoes (may not work)