1/2 stick butter
2-4 cloves garlic, chopped
1/2 med. onion, chopped
1 tbsp. chopped parsley
24 little neck clams
1 tsp. MSG
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. hot pepper sauce
1 (12 oz.) can whole tomatoes

Heat butter in large skillet, add garlic, cloves, onions, parsley, MSG, oregano, basil and hot pepper sauce. Cook over medium heat until garlic and onions are wilted and seasoning well blended. Mash tomatoes or puree in blender and stir in sauce, heat sauce thoroughly. Add clams and cook, covered until clams open, about 15 to 25 minutes. Remove clams, turn heat on high and cook sauce about one minute until reduced. Blend in lemon juice, salt and pepper to taste and pour sauce over clams.

If using shrimp they should take about 6 minutes to cook. They are done when they turn pink and tails stiffen. Scallops are done when opaque white, about 12 minutes. Chunked fish, when flaked with fork. Serves 4.