Clams Posillipo
Serves 4
1 Tbsp olive oil
3 large garlic cloves, minced
1/2 cup canned crushed tomatoes with, added puree
1/2 cup fish stock or, bottled clam juice
1 tsp 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.
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