|Clams in shells||72 Small|
|Minced onion||1 Large|
|Olive oil||5 Tablespoon|
|Tomatoes||2 Large, peeled and chopped|
|Dry white rioja wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Crusty french bread||1|
Soak clams in cold water for about 1 hour, then scrub thoroughly.
In a large Dutch oven, slowly saute onion in olive oil until golden.
Add tomatoes, stirring until slightly thickened.
Add clams and wine.
Cover and cook until clams have opened, about 5 to 10 minutes.
Stir in parsley.
Season to taste with salt and pepper.
Serve with crusty bread.