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Clams Oreganata

Ingredients: 2 cloves garlic; minced 2 Tablespoon(s) olive oil 1/4 Cup(s) clam juice 1/2 Cup(s) white wine 1 Can(s) diced tomatoes 2 Tablespoon(s) oregano; minced 3 Pound(s) very small hard-shelled clams; scrubbed well 1/4 Cup(s) garlic croutons; ground Directions: Cook garlic in oil in deep 4-6 quart heavy pot over moderately low heat, stirring until garlic is fragrant, about 1 minute. Add white wine, tomatoes, and 1 T oregano and cook, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5-7 minutes. (Discard any clams that have not opened after 7 minutes.) While clams are cooking toss together ground croutons, and remaining oregano. Divide clams and pan juices among 8 shallow serving bowls, then sprinkle with crumbs. Serve immediately. Contributor: Cuisines of the world (page 16) Preparation Time: :30
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