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Clams with Jalapeņo, Lemon, and Basil Recipe

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This recipe for Clams with Jalapeņo, Lemon, and Basil, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeņo 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

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

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Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

 

 

 

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