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Epicurious

Clams with Jalapeño, Lemon, and Basil

4.6

(33)

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Clams with Jalapeño, Lemon, and BasilBrian Leatart

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  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.

TagsWhite WineWineAlcoholBeveragesAmericanGarlicRoot VegetableVegetableJalapeñoChileLemonCitrusFruitClamShellfishSeafoodBasilHerbs & SpicesStarterDinnerGluten FreeNut Free30 Minutes or LessEasySauteBon Appétit
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