Clams Posilipo Recipe - Cooking Index
Clams Posilipo Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 3 tablespoons | 45ml | Garlic cloves - minced (large) |
| 1/2 cup | 118ml | Canned crushed tomatoes with - added puree |
| 1/2 cup | 118ml | Fish stock or - bottled clam juice |
| 1 teaspoon | 5ml | 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.
Source:
Elizabeth Powell
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