Clams With Jalapeno, Lemon And Basil - cooking recipe

Ingredients

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

Preparation

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.