---------- Recipe via Meal-Master (tm) v8.02
       Title: CLAMS POSILIPO (HH)
  Categories: Fish, Appetizers
       Yield: 4 servings
       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.