Recipe - Clams Posilipo

1 tablespoon Olive oil
3 lg Garlic cloves, minced
One half cup Canned crushed tomatoes with
added puree
One half cup Fish stock OR
bottled clam juice
1 teaspoon 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. Note: original recipe called for One fourth cup
olive oil. Cutting back doesn't affect taste, just nutritional value.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini