Source: dLife

Clams and fresh vegetables steamed with tomatoes and wine.

Servings

1 tbsp olive oil
0.5 cup fresh chopped green onion , white part only
0.5 chopped green bell peppers
0.5 cup fresh chopped celery
2 tsp minced garlic
0.25 cup white wine
10 oz canned red tomatoes with green chilies, diced
2 lb fresh clams , scrubbed (Cherrystone or Littlenecks)

1 In pot large enough to hold clams, heat oil over medium heat.
2 Add onions, green pepper, celery, and garlic. Cook, stirring until tender, about 5 minutes.
3 Stir in tomatoes, wine, and clams. Raise heat to medium-high. Cover pot.
4 Cook 5 to 8 minutes, or just until all of the clams have opened.
5 Remove from heat immediately. Serve.