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.
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