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 doesnt affect taste, just nutritional value.