| 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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