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.
Notes
Preparation time does not include soaking and scrubbing time.
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