How to Make It
Heat the olive oil in a large pot with a lid or a Dutch oven over medium. Add the garlic and red pepper, and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, and cook, pressing down on them with a spatula or spoon gently to help them break open, until they start to burst and soften, 5 to 7 minutes.
Stir in the white wine, and add the clams. Bring to a boil. Cover, reduce heat to medium, and cook, shaking the pan occasionally, until the clams pop open, 6 to 8 minutes. Remove clams from pot with tongs, discarding any clams that have not opened. Return liquid to a boil over high. Cook until liquid is reduced and starts to thicken, about 8 minutes. Place clams in a large bowl and pour the tomato sauce over them. Sprinkle with basil and juice from lemon wedges. Serve with bread.