Ingredients
1/4
cup (1/2 stick) butter
1
tbsp minced jalapeño chiles
1
cup canned tomato sauce
6
pounds littleneck clams, scrubbed
1/2
cup chopped fresh basil
1
1/2 tbsp 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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