This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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.