Red Clam Sauce

Ingredients:

• 2 6.25 cans minced clams with liquid (or 4 pounds fresh littlenecks, steamed and chopped, and 1/2c broth)

• 2T olive oil

• 3 cloves garlic, minced

• 1 28oz can whole tomatoes, drained and chopped

• 1T chopped fresh parlsey

• 1/2t salt

Heat oil in 3 quart saucepan over medium high heat. Cook garlic in oil, stirring frequently until golden. Stir in tomatoes and cook for three minutes, stirring frequently. Stir in clam liquid/broth. Heat to boiling, reduce heat to low. Simmer uncovered for 10 minutes.

Stir in clams, parsley and salt.

Cover and simmer for 5 minutes, stirring occasionally.

Serve with pasta.