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Recipe by: jasperina
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See below ingredients and instructions of the recipe
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. Note: original
recipe called for 1/4 cup olive oil. Cutting back doesn't affect
taste, just nutritional value.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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