Soak the clams in cool water for about 20 minutes. Change the water a few times to remove as much sand as possible from the fresh clams. Drain.
In a pan large enough to accommodate the clams, slowly heat 2 tablespoons of extra virgin olive oil with a clove of smashed garlic. Add in ½ cup of white wine and the clams. Cover and simmer over medium heat until the clams open, about 7 minutes. Discard any clams that do not open. Transfer the clams to a bowl. Pour the cooking liquid through a paper towel or cheesecloth into a small bowl. Wipe pan.
In same pan over medium-low heat, add the remaining olive oil and garlic, any reserved cooking liquid and about 1 cup of wine. (Don’t be afraid – it is ok to add more if you want additional liquid.) Stir in the tomato paste until dissolved. Add the sprigs of rosemary and pepper to taste. Simmer for about 5 minutes. Add the clams back in to the pot and simmer until warmed through. Serve with plenty of toasted bread to sop up all the delicious juices. Buon appetito!