Clams Posilipo

1 tablespoon olive oil
3 large garlic cloves, minced
1/2 cup canned crushed tomatoes with added; puree
1/2 cup fish stock or bottled clam juice
1 teaspoon dried oregano, crumbled
36 littleneck clams, scrubbed
1 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.