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Clams with Jalapeno, Lemon and Basil Recipe

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This recipe for Clams with Jalapeno, Lemon and Basil, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Rice
Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
3 garlic cloves, minced
1 Tbsp. minced jalapeno chiles
1 cup canned tomato sauce
1/2 cup dry wite wine
2 Tbsp. fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 Tbsp. grated lemon peel

Directions:
Directions:
Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeno; 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.

Personal Notes:
Personal Notes:
A favorite at our Cape Cod table after gathering clams at either Billingsgate or Indian Neck. The broth is like liquid gold, delicious when soaked up with crusty bread. I usually use a can of diced tomatoes instead of tomato sauce.

 

 

 

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