Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -bottled clam juice
3 lg Garlic cloves, minced 1 ts Dried oregano, crumbled
1/2 c Canned crushed tomatoes with 36 Littleneck clams, scrubbed
-added puree Minced fresh parsley
1/2 c Fish stock OR

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 1/4 cup olive oil. Cutting back doesn't affect
taste, just nutritional value.

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