Recipe for Clams Posillipo


6 dozen, cherrystone clams
1/4 cup olive oil
2 centiliter garlic, finely chopped
1/4 cup tomato sauce
2 tablespoon parsley, fresh, chopped
1/2 teaspoon oregano
1 salt and pepper to taste


Scrub the clams well and rinse in several changes of ice-cold water to remove all the sand. Heat the olive oil in a large kettle or saucepan and saute the garlic until golden brown. Add the clams, tomato sauce, parsley, oregano, salt and pepper. Cover and cook over medium heat for 10 minutes or just until the shells open. Serve at once in deep plates.

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