Courtesy of Mary Sue Tkacs
3 dz. littlenecks
1 jar clam juice or fresh frozen from summer quaghogging
1/4 cup olive oil... See More
3-4 Tablespoons of chopped onions
4-6 cloves of garlic smashed
1 28 oz. can of whole tomatoes with juice, coarsely chopped
3 Tablespoons chopped fresh basil
4 Tablespoons chopped parsley
salt/pepper to taste
Rinse littlenecks and steam to slightly open in clam juice. Remove from juice.
In a separate large/deep fry pan, heat olive oil. Add garlic and onion until slightly golden. Do not burn.
Add the coarsely chopped tomatoes and juice to onion and garlic, simmer for 15 minutes or so. Let the broth cook down a bit. Add the basil, half of the parsley, clams and clam juice back to the pot and simmer for about 5 minutes.
Serve in pasta bowls and garnish with the remainder of the parsley.
Toasted hard bread on the side works well to get all the broth!