Clams with Jalapeño, Lemon, and Basil

Ingredients

• 0.3 cup butter ()
• 1 cup tomato sauce canned
• 0.5 cup wine dry white
• 0.5 cup basil fresh chopped
• 3  garlic clove minced
• 1 tablespoon jalapeno minced
• 2 tablespoons juice of lemon fresh
• 1.5 tablespoons lemon zest grated
• 6 pounds littleneck clams scrubbed

Equipment

• bowl
• pot

Directions

1. Melt butter in very large pot over medium-high heat.
2. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.
3. Add tomato sauce, wine, and lemon juice and bring to boil.
4. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).
5. Add basil and lemon peel. Season with pepper.
6. Transfer clams and sauce to large bowl and serve.