Instructions: Heat olive oil in heavy large pot over medium-high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden, about 10 minutes.

Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add clams. Cover and cook until clams open (discard any clams that do not open), about 8 minutes. Stir in hot pepper sauce and serve.

This recipe yields 4 main-course servings.

Comments: "Can you obtain the recipe for littleneck clams from Antonios Restaurant in New Bedford?" writes Michelle Dooley of Hanover, Massachusetts. "I read about the restaurant in your magazine, and now that Ive been there, Id like to try my hand at preparing this dish."

Serve these clams with crusty bread and a salad to round out the meal.

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