4 dozen small hard shell clams
8 cloves of garlic
1/2 cup olive oil
1 bunch Italian parsley, chopped
1 35 ounce can Italian plum tomatoes
Italian bread
Scrub clams thoroughly with brush; Reserve. Peel cloves of garlic; cut in half. Heat oil in large saucepan; add garlic. Cook just until garlic starts to brown; Remove and discard garlic. Add parsley and tomatoes to oil. Bring to boiling, breaking tomatoes up with fork. Add clams; cover. Cook about 5 minutes or just until clams open. Serve in large soup plates with chunks of Italian bread. Makes 4 servings.
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