Clams with Jalapeno, Lemon, and Basil

By timbrehse

Ingredients

• 3 TBS unsalted butter
• 3 garlic cloves, minced
• 1 minced jalapeño chile
• 1 chorizo sliced into coins (optional)
• 1 1/2 cups crushed tomatoes (San Marzano's are best)
• 1 cup dry white wine or vermouth
• 2 tbs fresh lemon juice
• 1 doz. littleneck clams, scrubbed
• 1- 2 Tbs chopped fresh basil or Italian parsley
• 1 1/2 Tbs corse lemon zest

Details

Servings 8
Adapted from clams-with-jalapeno-lemon-and-basil

Preparation

Step 1

Melt butter in large pot over medium-high heat.
Add minced garlic and jalapeño (and optional chorizo);
Stir until garlic is golden, about 2 minutes.
Add crushed tomatoes, 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).
If desired, remove clams & keep warm and continue to let the sauce reduce 2-3 min
Divide clams in 3-4 bowls Add sause, basil and lemon zest.
Season with pepper.
Serve w/ oiled & grilled, slices of chiabatta