| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Appetizers | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 3 | lg | Garlic cloves, minced |
| 1/2 | c | Canned crushed tomatoes with added puree |
| 1/2 | c | Fish stock OR bottled clam juice |
| 1 | ts | Dried oregano, crumbled |
| 36 | Littleneck clams, scrubbed | |
| Minced fresh parsley |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring to boil. Add clams, cover and cook until clams open, about 7 minutes. Discard any clams that do not open. Divide clams and sauce among bowls. Sprinkle with parsley and serve immediately. Note: original recipe called for 1/4 cup olive oil. Cutting back doesn't affect taste, just nutritional value. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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