Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
3 larges | Garlic cloves, minced |
½ cup | Canned crushed tomatoes with added puree |
½ cup | Fish stock OR bottled clam juice |
1 teaspoon | Dried oregano, crumbled |
36 \N | Littleneck clams, scrubbed |
\N \N | Minced fresh parsley |
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 ¼ cup olive oil. Cutting back doesn't affect taste, just nutritional value.