Clams with Jalapeño, Lemon, and Basil

• 1/4 cup (1/2 stick) butterbutter
• 3 garlic cloves, mincedgarlic
• 1 tablespoon minced jalapeño chiles
• 1 cup canned tomato sauce
• 1/2 cup dry white winewhite-wine
• 2 tablespoons fresh lemon juicelemon-juice
• 6 pounds littleneck clams, scrubbedclam
• 1/2 cup chopped fresh basilbasil
• 1 1/2 tablespoons grated lemon peellemon

1. 01Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; 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.

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