Anonymous Fri Oct 07 11:34:55 2005

2 cups chopped tomatoes (about

2 large)

1 cup tomato juice

1/2 cup dry white wine or tomato juice

2 tablespoons lemon juice

1 teaspoon olive or vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh or

2 teaspoons dried basil leaves

2 (10-ounce) cans whole baby clams,

drained

6 cups hot cooked spaghetti

Heat tomatoes, tomato juice, wine, lemon juice, oil, salt and pepper to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes or until slightly thickened. Stir in parsley, basil and clams. Serve over spaghetti. 6 servings