Clams Al Forno - cooking recipe

Ingredients

40 littleneck clams, cleaned and scrubbed
2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
1 jalapeno pepper, seeded and chopped
1/2 teaspoon dried red pepper flakes
1/2 cup water
2 tablespoons minced fresh garlic
1 1/2 cups chopped canned tomatoes in puree
6 tablespoons minced fresh garlic (or to taste)
3 scallions, cut into julienne
1 lemon, cut into 6 wedges

Preparation

Preheat the oven to 500\u00b0F.
Place the clams in a single layer in a baking dish.
Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
Discard any that don't open.
To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.