Clams with fresh tomato

1 tablespoon white balsamic vinegar
1 teaspoon garlic, minced
Sea salt
3 pounds Littleneck or Cherrystone clams, scrubbed
3/4 cup white wine, dry
1 tablespoon lemon juice, fresh
1/2 cup basil leaves, fresh, cut into very thin strips
2 green onions, chopped
2 tomatoes, ripe, medium-sized, cut into 1/2 inch dice
crushed red pepper
3/4 cup olive oil

1. In a wide, heavy pot, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook, stirring, until golden, being careful not to burn, for about 2 minutes. Add crushed pepper and stir well. Finally, add clams and wine. Cover the pot, increase heat to high, and cook, shaking the pot occasionally, until clams open, about 7 minutes.
2. While the clams cook, whisk remaining olive oil with lemon juice and balsamic vinegar in a small bowl. Add tomatoes, green onions, and basil. Stir well, and add salt to taste.
3. Transfer clams to a large serving bowl, discarding any that did not open. Carefully strain 1 cup of cooking liquid. Add to the tomato mixture, stir, and pour over clams. Toss gently.