If using wild clams: Wash and scrub the clams; place them in a large bowl of salted water along with a handful of oatmeal. Allow to stand 30 minutes to allow any remaining sand to fall to the bottom of the bowl. Lift clams from the water into a colander. Rinse thoroughly under cold running water.
If using farm raised clams: Scrub clams well under cold running water.
Heat oil in a large saute pan; saute garlic and parsley over low heat for 2 minutes. Add tomatoes, season with salt. Raise the heat to medium and cook for 15 minutes. Add clams, cover the pan, lower heat; cook for 10 minutes or until the shells have opened. Season to taste with salt and freshly ground pepper. Serve immediately, poured over slices of toast in individual soup bowls. Serves 6.
Per Serving: 488 Calories (41.9% from fat); 22g Fat (3g Sat, 14g Mono, 3g Poly); 46g Protein; 23g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 503mg Sodium. Food Exchanges: 1/2 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.