Clams posilipo (hh)

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.

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