1 clove garlic, minced
1 c. chopped onion
2 tbsp. butter
1 (13 3/4 oz.) can College Inn chicken broth
2 (14 oz.) cans Del Monte stewed tomatoes, chopped
1/2 c. medium dry white wine
1 tsp. basil, crushed
2 tbsp. chopped parsley
4 dozen cherry stone clams, scrubbed & soaked

In large pot cook garlic and onion in butter until onion is soft. Add broth, tomatoes, wine, basil and parsley. Bring to boil, reduce heat. Simmer 10 minutes, add clams. Cover and cook over medium high heat, 5 to 7 minutes or until clams open. Garnish with chopped parsley. Serve with French bread.