Clams Posilipo
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 3 | large |
garlic cloves
minced |
*
|
| ½ | cup |
tomatoes, canned, crushed
with added puree |
* |
| ½ | cup |
fish stock
|
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| 36 | each |
clams, littleneck
scrubbed |
* |
| 1 | x |
parsley leaves
minced fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3 | large |
garlic cloves
minced |
*
|
| 118 | ml |
tomatoes, canned, crushed
with added puree |
* |
| 118 | ml |
fish stock
|
|
| 5 | ml |
oregano
dried, crumbled |
|
| 36 | each |
clams, littleneck
scrubbed |
* |
| 1 | x |
parsley leaves
minced fresh |
*
|
Directions
Heat oil in heavy large skillet over medium heat.
Add garlic and sauté 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.
