Clams with Jalapeño, Lemon and Basil

This recipe was passed along to me from a friend that lives on the cape and does her own clamming. Basil in anything is delicious. Serve with a crusty bread to soak up the sauce.

  • ¼ cup butter
  • 3 cloves of garlic, minced
  • 1 TBL minced jalapeño chiles
  • 1 cup canned tomato sauce, or canned diced tomatoes
  • ½ cup dry white wine (Sauvignon Blanc or Chardonnay)
  • 2 TBL fresh lemon juice
  • 6 pounds of little neck clams, scrubbed clean
  • ½ cup chopped fresh basil
  • TBL grated lemon peel
  • Melt butter in a 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 salt and pepper
  • Transfer clams to large bowl and serve with crusted bread for dipping
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