INGREDIENTS

  • 12 clams , in shells (littleneck or cherrystone clams)
  • 2 tablespoons olive oil
  • 1/2 cup water
  • 1 garlic clove (to taste)
  • 1 (20ounce)can tomatoes
  • 1 teaspoon minced parsley
  • salt and pepper
  • 2 slices toast

DIRECTIONS

  1. Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
  2. Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.