SAUCE: Heat the olive oil in a saucepan until shimmering. Add the garlic and onion and sauté over a medium heat for about 7 minutes or until the onion is transparent. Take care not to burn the garlic. Add the tomatoes and simmer for 30 minutes. Process briefly in a blender until the correct texture is achieved. If the sauce is too thick, dilute with vegetable stock or chicken stock but be careful not to use too much. Season with salt to taste if required. Clean Cloudy Bay clams, discarding any with cracked or broken shells and set aside. Heat a saucepan up to a low heat. Pour the olive oil into the pan, add the onions and cook until translucent. Turn the saucepan up to a medium heat and add the Simon Gault Home Cuisine Kiwi Horopito seasoning, clams and then the wine. Cover the saucepan with a lid and cook until the clam shells have opened. Once cooked remove the clams from the heat and saucepan, discard any clams that do not open during cooking and set aside. Return the saucepan to a medium heat and add the tomato sauce and bring the sauce to the boil. Return the clams to the saucepan and mix through the sauce. Pour the clams and sauce into a serving bowl and garnish with lemon wedges.