Clams with Jalapeño, Lemon, and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale. Ingredients:
1/4 cup (1/2 stick) butter |
3 garlic cloves, minced |
1 tablespoon minced jalapeño chiles |
1 cup canned tomato sauce |
1/2 cup dry white wine |
2 tablespoons fresh lemon juice |
6 pounds littleneck clams, scrubbed |
1/2 cup chopped fresh basil |
1 1/2 tablespoons grated lemon peel |
Directions:
1. Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; 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 do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.
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