Clams with Tomato Sauce

Ingredients

1kg clams.
3 eschallots, very finely diced.
2 garlic cloves, finely diced.
60ml Madeira or Malmsey.
400ml passata.

Method

Soften onions and garlic for 5 minutes over moderate heat in a large saucepan.
Add clams, Madeira and passata, season well, and cook for 5 minutes, until clams have opened.
Serve with Polenta.