Recipe information
Yield
Makes 8 Servings
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
Need to make a substitution?
Preparation
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.