Ingredients: 42 littleneck clams 1-1/2 cups cored, peeled, seeded, and chopped ripe plum tomatoes 2 onions, halved and thinly sliced 2 tablespoon minced garlic 1 tablespoon minced jalapeno, or to taste 1/2 tsp red pepper flakes 3/4 cup dry white Italian wine, such as Pinot Grigio 1/2 cup water 8 tablespoon unsalted butter, cut into pieces 3 scallions, trimmed and cut into 1 inch julienne 6 lemon wedges

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Preheat oven to 450o F.

Wash the clams under cold running water, scrubbing them with a stiff brush. Lay in a single layer in 2 nine by twelve inch shallow baking dishes. Cover with the tomatoes, onions, garlic, jalapeno, pepper flakes, wine, water and butter.

Bake the clams for 6 to 7 minutes. Turn the clams and stir them to move those in the center to the sides of the pans. Bake for 10 to 15 minutes longer, or until the clams open. Discard any unopened clams.

Spoon the clams into shallow soup bowls. Using tongs, distribute the tomatoes and onions evenly among the bowls. Pour the broth into the bowls, sprinkle with the scallions, and garnish with the lemon wedges. Serve immediately.

Makes 6 servings.