Soak and scrub the clams. Discard any open clams that do not clamp shut when touched.

Put the clams in a pot broad enough to hold them no more than 2 to 3 layers deep, add 1/2 cup water, cover tightly, and cook over high heat. Check often, moving the clams around, lifting opened clams out as they open. When the last clam opens, turn off the heat and leave the lid on.

Remove the clam meat from the shells. Dip each clam gently in the pot juices to rinse off any sand without stirring up the juices. Cut the clams into 2 or 3 pieces each and set aside.

Return any juices collected with the clams to the pot. Strain the pot juices through a paper towel set in a strainer, and reserve. Moisten the cut-up clams with just enough of the strained juices to keep them from drying out.

In a deep sauté pan, heat the olive oil over medium and cook the onion until translucent. Add the garlic and cook until it turns a deep gold. Stir in the parsley, then add the tomatoes with their juice, salt, and a few grindings of pepper. Cook 10 minutes, stirring occasionally.

Add the peas (and the prepared pea pods if using them), pour in the strained clam juices, and add water if needed to cover the peas by about 1 inch. Cover and simmer gently until the peas are tender.

Add the cut-up clams with any remaining juices and heat only long enough to warm them through. Serve at once with crostini.

Source pages: p.172-p.174