This tomato-based twist on traditional fondue spotlights minced clams and Parmesan cheese. It pairs perfectly with bite-sized pieces of French baguette.
For 6 people
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.