Heat oil in a Dutch oven over medium-high heat. Add garlic, onion and celery; sauté 1 minute. Add red pepper; cook 1 minute. Add wine and tomatoes and bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 5 ingredients (through beans); bring to a boil. Cover and reduce heat; cook 2 minutes. Add clams. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3-cup soup into bowls; top with clams.