1/2 cup wine
1/4 cup chopped onion
1 garlic, minced
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 teaspoons red pepper flakes
1 (16 ounce) can tomato paste
3 yellow onions, sliced
2 (4.5 ounce) cans minced clams, drained
3 tablespoons seasoned dry mustard
3 tablespoons Worcestershire sauce
1 8 ounce can organic beef broth
Wash grill grate.
Place meat in small resealable plastic bag. Allow marinade to marinate 5 minutes. Heat 2 tablespoons of wine over medium heat. Add onion, garlic, celery, green bell pepper, & red pepper flakes. Mix gently. Reduce heat to medium-low. Place tomato paste into large resealable plastic bag; seal and squeeze bag over meat. Add onion, celery, green bell pepper, tomato sauce, stock, and marinade a few at a time or just cover completely.
Place meat, meat mixture, tomato paste, onion, celery, green bell pepper, tomato sauce, broth, and meat over meat. Cover and allow to marinate, about 2 hours.
Remove meat from marinade, shred and discard bones. Place marinated meat on steak, sprinkle with desired number of clams and serve.