CLAM FONDUE

Clam Fondue

2 teaspoons oil
1/8 teaspoon garlic, chopped
2 tablespoons parsley
2 tablespoons cornstarch
2 (7 ounce) cans minced clams, undrained
2 (15 ounce) cans tomato sauce
1 teaspoon oregano
Dash of salt and pepper
1/4 cup Parmesan cheese

Brown garlic in oil. Add oregano, tomato sauce, cornstarch, clams and juice. Cook over low heat until it thickens, about 10 minutes.

Add parsley, salt, pepper and Parmesan cheese. When cheese melts, it's finished. Place in fondue pot. Serve with bite-size pieces of French bread.