Clams Licata

3 dozen Mahogany or little neck clams, scrubbed
4 cloves of garlic, crushed
½ cup olive oil
1 Tbsp. Italian parsley, chopped
2 cups Italian plum tomatoes
Italian bread

Heat oil in large saucepan. Add garlic and brown. Add parsley and tomatoes. Bring to a boil breaking up tomatoes. Add clams and cover. Cook about 5 minutes or just until clams open. Serve with Italian bread.

Serves 3