Steamed Clams with Garlic, Tomatoes, and Parsley

This recipe comes from the bonappetit magazine. I did this at Laura's house and since forgot where I got the recipe. Now that it's here, I'll know where to go to find it. We usualy buy the clams from Hog Island Oyster Farm in the tiny town of Marshal. If we're not into making the trek to Tomales Bay, we'll run over to the Ferry Building in San Francisco where Hog Island has an oyster bar. We'll grab a bag of clams as well as a couple dozen Oysters for the BBQ.

Ingredients

1 750m-ml bottle dry white wine
2 8oz bottles clam juice
2 large plum tomatoes (about 1/2lb), halved, seeded, diced
9 garlic cloves
1 1/2 tsp ground black pepper
1/2 tsp salt
2 1/2lbs Manila clams, scrubbed.

1 cup (2 sticks) chilled salted butter, cut into 1/2" cubes
2 tbls chopped fresh parsley
1 tbls fresh lemon juice
1 lemon cut into wedges
Crusty bread

Directions

Bring first 6 ingredients to boil in heavy large pot. Boil until reduced to 3 cups, about 20 minutes. Add clams, cover and cook until clams open, about 4 minutes (throw away the clams that don't open). Use a slotted spoon, transfer clams to large shallow bowl..

Whisk butter, 1 tbls parsley, lemon juice into broth until butter melts. Pour broth over clams, sprinkle with 1 tbls parsley. Garnish with lemon wedges and serve with bread.