Clams with Jalapeno, Lemon & Basil

1/2 stick of butter
3 minced garlic cloves
1 small onion, thinly sliced
1 tablespoon minced jalapeno
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 lbs. scrubbed littleneck clams
1/2 cup chopped basil
1.5 tablespoons grated lemon peel

• Melt butter in very large pot over medium-high heat. Add minced garlic & jalapeno. Stir until garlic is golden, about 2 minutes.

• Add tomato sauce, wine, and lemon juice and bring to boil.

• Add clams; cover and boil until clams open, about 9 minutes (discard any clams that don’t open).

• Add basil & lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve. Serves 8.

 

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