The recipe yield is:
Heat the olive oil in a heavy, medium-sized saucepan. Add the garlic and cook, stirring over a moderate heat for about 30 seconds. pour in the wine, add the tomatoes, and bring to a boil. Then reduce the heat and simmer the sauce, partially covered, for 10 minutes. Meanwhile, scrub the clams thoroughly and drop them into about 1/8 inch of boiling water (approx. 1/2 pint) in a large, heavy pan. Cover tightly and steam the clams over high heat for 5 to 10 minutes, until they open. Transfer the clams, still in their shells, to 4 large heated soup plates using a perforated spoon. Strain all the clam juice in the pan through a fine sieve lined with cheesecloth into the simmering tomato sauce. Cook for 1 to 2 minutes, then pour the soup over the clams and sprinkle chopped parsley on top. Serve at once.