Italian Clam Chowder

Thoroughly brush the clams under running water. Remove the shells. Rinse the tomatoes, blanch, peel, halve, remove the seeds and finely chop the flesh. Peel and finely chop the garlic. Rinse and finely chop the parsley. In a large pot, heat the olive oil. Saute the garlic and half of the parsley. Add the clams and let cook. Add the tomato, chile pepper, white wine and fish stock. Season with salt and simmer for another 10 minutes. Stir in the remaining parsley.