1 can whole baby clams
1/4 c. olive oil
1/2 c. canned tomatoes
2 tbsp. white wine or sherry
2 or 3 cloves garlic, minced
2 pimentos, minced
1 small onion, minced
1/4 c. parsley

Fry garlic, onion and pimento lightly in skillet. Add tomatoes, sherry and clam juice. Cook until reduced and thickened. Add clams. Simmer 2 to 5 minutes. Add parsley last minute.