2 lbs. lg. clams
2 tsp. olive oil
1 onion, chopped finely
1 clove garlic, chopped finely
1 very ripe tomato, peeled, seeded, and chopped
1/2 c. dry white wine
1 tsp. lemon juice
1 bay leaf
1 tsp. paprika
1 tsp. salt
Dash of cayenne pepper
1/2 c. fine bread crumbs
1 tbsp. freshly chopped parsley
Hot dry red pepper
Fresh Parmesan cheese

Wash and scrub clams thoroughly. Change water about 3 times to remove all the sand.

Place clams in a covered saucepan with 1 cup water, wine, lemon juice, bay leaf, paprika, salt, and cayenne pepper over high heat. When water boils and clams open, remove from heat and set aside.

In a skillet, heat olive oil and saute the onion, garlic, tomato, and several pieces of hot, dry red pepper.

When onion turns a golden brown, add the bread crumbs and the liquid from the steamed clams. Bring to a boil. Add clams to sauce and simmer for 8 to 10 minutes. Remove bay leaf.

Put clams and sauce in a large casserole and sprinkle with the parsley and Parmesan cheese. Serve in large, shallow soup bowls.