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Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
Add the wine to the pan, and cover with the lid until the clams have completely opened.
The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.