Spicy Steamed Clams - cooking recipe

Ingredients

1 large garlic clove, minced
1/4 tsp. dried hot red pepper flakes or to taste
3/4 tsp. dried oregano, crumbled
2 Tbsp. olive oil
1/2 c. finely chopped onion
1 1/4 c. thinly sliced fennel bulb or celery, combined with 1/2 tsp. fennel seed
1 (14 oz.) can plum tomatoes, drained and chopped (reserve juice)
1/2 c. dry white wine
24 small, hard shelled clams, scrubbed well
2 Tbsp. minced fresh parsley leaves plus parsley sprigs (for garnish)
crusty bread (as an accompaniment)

Preparation

In a heavy saucepan, cook the garlic, pepper flakes and oregano in the oil over moderately low heat, stirring, for 1 minute.
Add the onion and fennel; cook the mixture over moderate heat, stirring, until the fennel is softened.
Add the tomatoes with the reserved juice, wine and salt and pepper to taste; simmer the mixture, uncovered, stirring occasionally, for 5 minutes.
Add the clams; steam them, covered, for 5 to 7 minutes, or until they have opened.
Discard any unopened ones.