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.
- 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 See How It's Made
- 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.