Simmer clams in a covered saucepan for 10 minutes.
In a saucepan, heat the olive oil over medium heat.
Add onion to the saucepan and sauté until translucent.
Add wine and tomato to the saucepan and cook for 3 minutes.
Add clams to tomato mixture, cover, and simmer for 10 minutes.
Add chopped parsley to tomato and clam mixture.
Gently scoop clams and broth into a serving dish.
Serving Suggestions: Serve in the pasta shell with garlic bread.