Spicy Steamed Clams

• 1 large garlic clove, minced
• 1/4 tsp. dried hot red pepper flakes or to taste
• 3/4 tsp. dried oregano, crumbled
• 2 Tbsp. olive oil
• 1/2 c. finely chopped onion
• 1 1/4 c. thinly sliced fennel bulb or celery, combined with 1/2 tsp. fennel seed
• 1 (14 oz.) can plum tomatoes, drained and chopped (reserve juice)
• 1/2 c. dry white wine
• 24 small, hard shelled clams, scrubbed well
• 2 Tbsp. minced fresh parsley leaves plus parsley sprigs (for garnish)
• crusty bread (as an accompaniment)

1. In a heavy saucepan, cook the garlic, pepper flakes and oregano in the oil over moderately low heat, stirring, for 1 minute.
2. Add the onion and fennel; cook the mixture over moderate heat, stirring, until the fennel is softened.
3. Add the tomatoes with the reserved juice, wine and salt and pepper to taste; simmer the mixture, uncovered, stirring occasionally, for 5 minutes.
4. Add the clams; steam them, covered, for 5 to 7 minutes, or until they have opened.
5. Discard any unopened ones.

garlic, pepper, oregano, olive oil, onion, fennel, tomatoes, white wine, well, parsley, crusty bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944686 (may not work)