Few dishes are as stylish yet simple as this one. Oil, garlic, tomatoes and clams come together in just a few quick minutes. Serve with melted butter and crusty bread to soak up all the tasty sauce.
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup cannedcrushed tomatoes with puree
1/2 cup fish stock or bottled clam juice
1 teaspoon dried oregano
36 littleneck clams, scrubbed
minced fresh parsley
Heat the oil in a large skillet over medium heat. Add the garlic. Cook, stirring frequently, for 1 minute.
Add the tomatoes, fish stock, and oregano to the skillet. Bring the mixture to a boil.
Add the clams to the skillet. Cover the skillet and reduce the heat to a simmer. Let the clams cook for about 7 minutes or until they open. Discard any that do not open.
Divide the clams and sauce between individual serving bowls. Sprinkle with fresh parsley, if desired, and serve the clams posillipo immediately with bread for dipping.
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