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Clams with Jalapeno, Lemon, and Basil
- 1/4 cup (1/2 stick) butter
- 3 garlic cloves, minced
- 1 tablespoon minced jalapeño chiles
- 1 cup canned tomato sauce
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 6 pounds littleneck clams, scrubbed
- 1/2 cup chopped fresh basil
- 1 1/2 tablespoons grated lemon peel
Directions:View on Bon Appetit
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