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1 tbsp. butter
1 tbsp. chopped parsley
1 tbsp. chopped chives
2 garlic cloves, smashed and chopped
1 onion, peeled and chopped
1 celery stalk, finely chopped
48 littleneck clams, steamed
3 tomatoes, chopped
1/2 cup grated parmesan cheese
salt and pepper

Heat butter in saucepan. When hot, add parsely, chives, garlic and onion; mix and cook 3 to 4 minutes over medium heat. Stir in celery; continue cooking 2 to 3 minutes over medium heat. Remove steamed clams from shells and chop fine; set aside. Reserve shells. Stir tomatoes into saucepan and season well, cook 4 to 5 minutes over high heat. Add chopped clams and cook 2 more minutes. Mix in half of cheese and correct seasoning. Spoon mixture into reserved shells and top with remaining cheese. Broil 2 to 3 minutes in oven, then serve. Serves 4.