1 doz. cherrystone clams
2 tbsp. olive oil
1 lg. clove garlic, chopped
1 tsp. oregano
1 1/2 to 2 tbsp. parsley
1/2 green pepper, sliced julienne style

Open clams. Reserve broth, chop clams (use scissors). Warm saucepan slightly. Add olive oil and garlic, saute but do not let brown. Add green pepper and mix. Add broth, parsley and oregano. Bring to boil then simmer for 15 minutes. Add chopped clams 5 minutes before serving. Half cup of water may be added to sauce. Serve with linguini or thin spaghetti (1 pound). Serves 4 to 6.