Clams Posillipo Recipe

Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 3 large garlic cloves, minced
  • 1/2 cup canned crushed tomatoes with, added puree
  • 1/2 cup fish stock or, bottled clam juice
  • 1 tsp dried oregano, crumbled
  • 36 littleneck clams, scrubbed
  • Minced fresh parsley

    • Instructions:

    1. Heat oil in heavy large skillet over medium heat.
    2. Add garlic and saute 1 minute.
    3. Add crushed tomatoes, fish stock, and oregano; bring to boil.
    4. Add clams, cover and cook until clams open, about 7 minutes.
    5. Discard any clams that do not open.
    6. Divide clams and sauce among bowls.
    7. Sprinkle with parsley and serve immediately.