Steamed Clams With White Wine And Tomatoes

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4 (1/2-inch-thick) slices diagonally cut French bread baguette

1 1/2 cups dry white wine

1/2 cup fat-free, lower-sodium chicken broth

1/4 teaspoon freshly ground black pepper

1 (14.5-ounce) can diced tomatoes, undrained

1 teaspoon olive oil

1/2 cup prechopped onion

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

48 littleneck clams in shells, scrubbed (about 3 pounds)

1 tablespoon chopped fresh parsley

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