Scrub, clean and rinsed the clams with cold water. Drain and set aside.
Heat up a skillet (cast-iron preferred) and add the olive oil.
Sauté the garlic until slightly browned, then add the clams.
Stir a few times before adding the white wine and tomatoes.
Cook the clams until they are all open, add the salt, lemon juice and chopped parsley.
Stir to combine well.
Turn off the heat, garnish with the lemon wedges and serve immediately.
1 lb Manila clams or little neck clams
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine
6 oz tomatoes, cut into small cubes
1 pinch salt
1/2 tablespoon lemon juice
1 tablespoon chopped parsley
Lemon wedges, for garnishing