Venetian Curried Clams

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48 Littleneck clams, cleaned and scrubbed

4 large onions, peeled, halved and thinly sliced

1/4 cup curry powder

4 tablespoons unsalted butter

2 jalapeno peppers, seeded and chopped

1 red bell pepper, seeded and chopped

1 teaspoon dried red pepper flakes

1 cup dry white wine

1 cup water

3 cups chopped canned tomatoes in heavy puree

1/2 cup heavy cream

4 large or 8 small crostini

6 scallions, cut into julienne