Clams With Jalapeno, Lemon and Basil

READY IN: 25mins
Recipe by lazyme

From Bon Appetit, this looks really good. Sounds like crusty bread would be great to soak up the sauce.

Top Review by Beans N Rice

I've used this recipe for years and its fantastic. I use one 8oz can of chopped tomatoes in place of the sauce because I like the chunky texture. I am making this tonight for my Mother and Grandmother for an end of summer light supper with crusty bread and wine. The bread is essential because the broth is so delicious. A few times I've made this for the family and I enjoy as is - and after I remove mine from the pot, I add cooked linguine to the pot for a few minutes of simmering and serve it to the hungry teenage boys as a pasta dish. They love it that way. This recipe has also become a staple of our camping trips - its great in a cast iron pot over the fire and really hits the spot with a good beer on the beach.

Ingredients Nutrition

Directions

  1. Melt butter in very large pot over medium-high heat.
  2. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.
  3. Add tomato sauce, wine, and lemon juice and bring to boil.
  4. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).
  5. Add basil and lemon peel.
  6. Season with pepper.
  7. Transfer clams and sauce to large bowl and serve.

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