1/2 c. olive oil
2 dozen teaneck clams, scrubbed well with fresh water
6 plump tomatoes, chopped into sm. pieces
4 garlic cloves, chopped fine
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. fresh parsley, chopped
1 (6-8 oz.) can clam juice
1 lb. linguine pasta

In 2 quart or larger pot place in oil, then add clams. Place all remaining ingredients over the clams. Cover pot and heat to boil on medium heat. Lower to simmer. When all clams are open, turn off heat. Cook 1 pound of linguine, drain and place into large, oval dish. Pour clams and juice over the pasta and serve. Makes 4 servings.

NOTE: To remove skin from tomatoes, drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.