32 littleneck clams
1/4 cup virgin olive oil
3 tablespoons chopped yellow onion
4 garlic cloves, minced
1 28-ounce can Italian whole plum tomatoes with juice
1 tablespoon tomato paste (optional)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Salt and freshly ground black pepper, to taste

Scrub the clamshells, rinse thoroughly in cold water, and place in a
large pot. Add cold water to cover and bring to a boil over high heat.
Cook until the shells open, about 5 minutes. Using a slotted spoon,
transfer the clams to a large bowl. Discard any clams that have not
opened. Strain the cooking liquid through a chinois or a strainer lined
with a coffee filter, and reserve 3/4 cup of this liquid as clam broth.
Return the clams to the pot, add cold water and stir to remove any
remaining sand. Drain. Heat the olive oil in a large saucepan over
medium flame and saute the onions and garlic for 3 to 4 minutes, or until
the onions are soft and translucent and the garlic is lightly golden.
Coarsely chop the tomatoes and add with their juice to the saucepan and
bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes,
stirring occasionally. Season to taste with salt and pepper. Stir in the
tomato paste if you prefer and add the basil and parsley. Simmer uncovered
for 5 minutes. Add the reserved clam broth and clams to the sauce and
bring to a boil. Cover, reduce the heat to low, and simmer for 8 to 10
minutes, or until the clams are heated through. Spoon the clams and sauce
into a large serve bowl, garnish with parsley, and serve immediately.
Serves 4.