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Creole- Style Steamed Clams


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1 tablespoon butter or olive oil

5 scallions, white part only, finely chopped

1 small green and/or red bell pepper, finely chopped

1/2 celery rib, finely chopped

2 garlic cloves, minced

1 can (14 1/2 ounces) chopped tomatoes, with juice

1/4 cup white wine or water

pinch of ground red pepper

2 pounds littleneck or cherrystone clams, scrubbed

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