• 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


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.