Clams posilipo (hh)
4 servings
Ingredients
| Quantity | 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 | Littleneck clams, scrubbed | |
| Minced fresh parsley | ||
Directions
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.