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Clams with Lemon and Basil Recipe

5 stars - based on 2 votes
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This recipe for Clams with Lemon and Basil is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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. We usually use a can of diced tomatoes instead of tomato sauce.

 

 

 

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