Clams With Jalapeno, Lemon and Basil

Ingredients

• 1/4 cup butter (1/2 stick)
• 3 garlic cloves, minced
• 1 tablespoon jalapeno, minced
• 1 cup tomato sauce, canned
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 6 lbs littleneck clams, scrubbed
• 1/2 cup fresh basil, chopped
• 1 1/2 tablespoons lemon peel, grated

Directions

1. 1

   Melt butter in very large pot over medium-high heat.

2. 2

   Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.

3. 3

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

4. 4

   Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).

5. 5

   Add basil and lemon peel.

6. 6

   Season with pepper.

7. 7

   Transfer clams and sauce to large bowl and serve.