Clams with Jalapeno Lemon and Basil Recipe

Serves/Makes: 8

Ingredients:

  • 6 pounds littleneck clams, scrubbed
  • 1/4 cup (1/2 stick) butter
  • 3 garlic cloves, minced
  • 1 tablespoon minced jalapeno chiles
  • 1 cup canned tomato sauce
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh basil
  • 1 1/2 tablespoons grated lemon peel
How to cook Clams with Jalapeno Lemon and Basil:
  • 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.

Note:

The Clams with Jalapeno Lemon and Basil recipe very easy to prepare and so good!


This recipe for Clams with Jalapeno Lemon and Basil serves/makes: 8

The Clams with Jalapeno Lemon and Basil recipe is adopted from Bon Appetit Magazine - July 2004.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: American (more American recipes)

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