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.